Thai Red Chicken Curry

Ingredients

• 6 tbsp coconut oil
• 8 deboned chicken thighs, cut into thirds
• 1 tbsp red curry paste
• 1 clove garlic, chopped
• 1 tbsp grated ginger
• 1 lemongrass stalk, halved lengthways and bruised
• 1 cup chicken stock
• 1 cup coconut milk
• ⅔ cup coconut cream
• 2 aubergines, cut into large dice
• 4 lime leaves
• 125 g mange tout or sugar snaps
• 1 cup coriander, roughly chopped
• a handful of basil, roughly chopped
• 1 tbsp fish sauce
• 1 tbsp xylitol
• the juice of 1 fresh lime