Thai Red Curry

Method

1. Rinse 75 g of jasmine rice in cold water until it runs clear, then put it in a small pan with 150 ml of water. Bring to the boil, cover, drop to the lowest heat and cook 12 minutes. Take off the heat and leave covered to steam while you make the curry.
2. Quarter 2 Thai aubergines and drop them into a bowl of cold water to stop them browning. Slice 130 g of chicken thigh 5 mm thick, tear 3 makrut lime leaves, and slice 1 bird's eye chilli.
3. Spoon the thick cream from the top of the 120 ml of coconut milk into a wok or small heavy pan over medium-high heat. Boil it, stirring, for 3-4 minutes until it thickens, separates and you can see clear coconut oil at the edges — this is cracking the cream and no other fat is needed.