Thai Green Curry

Method

1. Rinse 70 g of jasmine rice in cold water until it runs clear, drain, and put it in a small pan with 110 ml of water. Bring to the boil, clamp on a lid, turn the heat to the lowest setting and cook for 12 minutes, then leave covered off the heat for 5 minutes to steam.
2. Quarter 70 g of Thai aubergine and drop the pieces into a bowl of cold water so they do not brown. Slice 120 g of chicken thigh 5 mm thick, tear 2 kaffir lime leaves in half along the spine, and slice 1 red bird's eye chilli on the diagonal.
3. Heat 2 tsp of coconut oil in a wok or small heavy pan over medium heat. Add 1.5 tbsp of green curry paste and fry, pressing and stirring it against the pan, for 2-3 minutes until it darkens slightly, smells strongly of lemongrass and lime leaf, and the green oil separates out at the edges. Do not let it catch.