Thai Green Chicken Curry

Bash the lemongrass and remove the bottom stems and outer husks. Cook the rice following packet instructions, and add the lemongrass stems and husks to the pot as it cooks.

Mince the remaining lemongrass. Slice each shallot into quarters. Cut the aubergines into 1cm coins, then into half moons.

Heat a large dry pan over a high heat. Add the aubergines and char for 2 mins on each side until lightly blackened. Transfer to a small bowl and set aside to continue cooking in their own heat.

Stir the can of coconut milk to distribute the fat. Add ½ the coconut milk to a blender with the Thai Basil leaves and turmeric. Blitz just until smooth and vibrant. Don't over-blend or the vibrant green will turn dull. Set aside to let the flavours infuse.

Slice the boneless chicken thighs into 1 inch strips. Cut the tofu into bite-sized pieces. Drain and rinse the bamboo shoots.

Heat a large pan over a medium-high heat. Add the remaining coconut milk and cook for 2 mins or until the thinner liquid has evaporated and you have a thicker creamy consistency.

Stir in the curry paste and minced lemongrass and cook off for about 5 mins, until the curry paste has darkened slightly and developed an oily sheen. Make sure not to burn it.

Add the chicken. Mix well to coat the meat in the mixture then cook for a couple of minutes until the chicken is lightly golden.

Pour in the chicken stock, blended coconut milk mixture, fish sauce and palm sugar and bring to a simmer. Add the charred aubergine, baby corn, tofu, shallots and bamboo shoots and bring back to a simmer. Tear the lime leaves in your hand to release their aroma and add to the pot. Reduce the heat to low-medium, pop a lid on and cook at a gentle simmer for 15 mins.

Meanwhile, pick the coriander leaves, cut the lime into wedges and thinly slice the red chilli for garnish.

When the cooking time for the curry is up, turn the heat off and leave it to rest for 5 mins. Taste and season with salt, some lime juice and a little more fish sauce if needed.

To serve, divide the rice between bowls and ladle over the curry. Serve with the coriander, lime wedges, fresh chilli and some crispy shallots, if you like.