Thai Green Curry Chicken

Cut chicken thigh and aubergine into the medium bite size pieces. Finely chop the garlic, shallot and thinly slice the red chilli pepper. Slightly bruise the lemongrass and cut into half. Remove the kaffir lime leaves centre thick vein ( midrib ).
Heat the oil into medium heat, add lemongrass and chopped shallots and stir for few seconds, then follow with the garlic. Continue stir fry until slightly brown.
Add green curry paste and stir for few seconds and pour half of the coconut milk ( 200 ml ). Cook for 1-2 minutes until the coconut milk start to get thicken then add the chicken pieces, stir well for 2 minutes.
Pour the chicken stock, water and remaining coconut milk ( 200ml ) in, stir well and bring it to boil. Then add the aubergine and cook for 2-3 minutes until tender. Season with fish sauce and sugar. Follow with the snow peas, bamboo shoots, and kaffir lime leaves and cook for another 1 minute.
Turn off the heat and add the basil leaves and chilli slices. Stir well and make a taste test. Season with more salt, fish sauce or sugar according to your taste. ( As the green curry paste and fish sauce has salt intake we don't usually add salt in this recipe. )
Transfer to serving plate and garnish with chopped coriander, fresh chillies, and lime wedges. Serve immediately with cooked Thai jasmine rice or any of your favourite rice.