Dice the chicken breast fillets.
Heat the oil into a deep pan or wok.
Stir-fry the chicken until golden.
Peel and finely dice the shallot.
Add to the chicken.
Briefly stir together along with the curry paste.
Cut the lemongrass into fine rings.
Peel and finely chop the ginger and the garlic.
Add the lemongrass, ginger and garlic to the chicken.
Add the kaffir lime leaves and fry together, stirring.
Sprinkle over the sugar.
Add the fish sauce.
Pour in the stock and bring to the boil.
Add the coconut milk and simmer for 15 minutes.
Wash and slice or chop the aubergines. Add to the curry and allow to softened. Season with salt and fish sauce. Garnish with coriander and serve with rice if desired.