1 Japanese long aubergine
4 tbsp chopped lemongrass (very finely chop the bottom part of the lemongrass)
10g/鈪搊z finely chopped shallot
1 shallot, sliced into rings
1 tbsp chopped spring onion (green part only)
jasmine rice, to serve
75g/2陆oz Vietnamese chilli paste
1 tsp fish sauce
2 tbsp fish sauce
sea salt
2 tbsp vegetable oil
4 chicken thighs, skinless and boneless
2 lime leaves, thinly sliced
35g/1录oz dark palm sugar