Preheat oven to 180 degrees. Cut the aubergine into wedges. Coat lightly in oil and salt and roast until brown.

Make the curry paste by adding the ginger, garlic, coriander stalks, lime zest, lemongrass, chilies, shallots, fish sauce, 1 tbsp oil, water to make a paste.

Heat 1tbsp oil in a pot. Add the paste and fry until fragrant. Add the chicken and fry until coloured. Add 200ml water, the lime leaves, sugar and the coconut cream. Simmer for 20 minutes.

Cook the rice according to packet instructions. Serve with chopped coriander leaves.