Thai chicken curry with aubergine

Ingredients

• 240g dried basmati and wild rice mix
• 1 stalk lemongrass, trimmed, outer layers removed, and sliced
• 1 teaspoon coriander seeds
• 1–3 green chillies, halved (remove seeds for milder taste)
• 2 shallots, diced
• 2 cloves garlic, finely diced
• 2.5cm root ginger, finely chopped
• Handful fresh coriander (stalks and leaves), roughly chopped
• 1 tablespoon lime juice
• 1 tablespoon reduced-salt soy sauce
• Spray oil
• 1 x 400g can reduced-fat coconut milk
• 4 skinless chicken breasts, diced (about 500g)
• 1 aubergine, diced
• 200g mangetout
• 200g baby sweetcorn, halved
• 1 red pepper, cut into strips
• 1 heaped teaspoon cornflour, dissolved into 1 tablespoon water