Blend all paste ingredients until smooth.
Heat 15ml oil in a wok and fry the curry paste and chicken for two minutes.
Stir in the 400ml coconut milk, aubergines, and lime juice.
Simmer covered for 10-15 minutes until chicken is cooked.
Rinse and drain the rice three times.
Place rice in a pan and cover with 150ml coconut milk and water to 1cm above the rice.
Add salt, bring to a boil, and cook for 5 minutes.
Turn off the heat and steam for 20 minutes without lifting the lid.
Steam broccoli and sugar snap peas for 2-3 minutes.
Fry shallots in oil until golden-brown and drain on paper.
Serve curry and rice topped with coriander, peanuts, and shallots with vegetables on the side.