1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
2.Meanwhile, heat half of the oil in wok; stir-fry chicken, in batches, until browned.
3.Heat remaining oil in same wok; stir-fry onion and garlic until onion softens. Add paste, chilli and cumin; stir-fry until fragrant. Add eggplant; stir-fry until browned lightly.
4.Return chicken to wok with sauce, leaves, coconut milk, the water and beans; stir-fry about 5 minutes or until chicken is cooked through and sauce is thickened slightly.
5.Serve curry and rice sprinkled with coriander, and lime wedges, if desired.
You’ll need about half a bunch of snake beans for this recipe.Note