Spicy Coconut Chicken Stir-Fry

Cut the chicken thighs into bite-sized pieces. Dice the aubergines, slice the mushrooms, chop the scallions, and chop the cashews. Rinse the jasmine rice under cold water until the water runs clear.

In a rice cooker or saucepan, cook the jasmine rice according to package instructions. Once cooked, fluff the rice with a fork and keep warm.

In a large pan or wok, heat some oil over medium-high heat. Add the diced chicken thighs and stir-fry until browned and cooked through, about 5-6 minutes.

Push the chicken to the side of the pan and add the diced aubergines, sliced mushrooms, snap peas, and chopped scallions. Pour in the coconut milk, soy sauce, and chili paste. Stir everything together and cook for another 5 minutes, or until the vegetables are tender.

Sprinkle the chopped cashews over the stir-fry and stir to combine. Cook for an additional 1-2 minutes to warm the cashews.

Serve the stir-fry hot over the cooked jasmine rice. Enjoy the dish with extra soy sauce or chili paste on the side for added flavor.

For an extra kick of heat, you can increase the amount of chili paste or add fresh chopped red chilies. Feel free to customize the vegetables in this stir-fry based on your preferences, such as adding bell peppers or baby corn for additional crunch and color.