Rinse the jasmine rice under cold water until it runs clear. Add to a saucepan with the water and salt. Bring to a boil, cover with a tight-fitting lid, reduce to low heat and cook for 12 minutes. Remove from the heat and rest, covered, until ready to portion.
Season the chicken lightly with salt and pepper. Heat a large pot over medium heat, then add the neutral oil. Add the curry paste, garlic, ginger and lemongrass paste and cook for 1-2 minutes until fragrant and the oils begin to release.
Pour in the coconut milk and chicken stock, stirring until smooth. Add the fish sauce, sugar and lime leaves. Bring to a gentle simmer and cook for 3-4 minutes to allow the flavours to develop.
Add the chicken and eggplant and simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through, reaching an internal temperature of 74°C (165°F), and the eggplant is tender and has absorbed the sauce.
Add the snow peas and cook for a further 1-2 minutes until just tender but still bright. Taste and adjust seasoning if needed.
Divide the rice evenly between five containers, then spoon the curry over the top, ensuring each has a good balance of sauce, chicken and vegetables. Allow to cool completely before sealing and storing.
Finish with lime wedges, fresh herbs and optional garnishes when serving.
Chef's Tips
Cook the curry paste, garlic, ginger and lemongrass in the oil until the oils start to release and split slightly from the paste — this is what builds the depth of flavour in the base.Add the eggplant early with the chicken so it has time to properly soften and soak up the curry sauce, rather than staying firm.Add the snow peas right at the end and cook them briefly — this keeps them bright green and crisp rather than turning them dull and soft.
Storage & Reheating
Store in the fridge for up to 4 days. Freezes well for up to 3 months — thaw in the fridge overnight before reheating. Microwave until hot, stirring halfway through.