Thai chicken curry with aubergine

Method

1. Grind the lemongrass and coriander seeds using a pestle and mortar, if you have one. Transfer into a food processor with the remaining curry paste ingredients. Keep blending until a paste has formed.
2. Coat a frying pan with spray oil and place over a high heat. Add the curry paste and cook for about a minute, stirring continuously. Pour the coconut milk into the pan and mix, dissolving the curry paste into the milk.
3. Bring the coconut milk to boil, and then add the chicken. Reduce the temperature, so the milk is gently simmering, and cook for 8 minutes.
4. While the curry cooks, put the rice on to boil, as instructed on the packaging.
5. Add the vegetables to the curry and simmer for 4–5 minutes, until the vegetables are tender. Add the dissolved cornflour to thicken the sauce and cook for a further 1 minute.
6. Drain the cooked rice and divide between four bowls, and serve with the curry.