Peel and dice the onion and garlic. Chop the aubergine into 1cm dice. Cut the long beans into 5 centimeter long pieces. Finely dice the chilli, removing the seeds if desired. Pick and chop the coriander leaves. Combine the dried spices.
Set aside half of the coriander, the coconut milk and the oil. Combine the rest ingredients in a saucepan over a medium heat. Cover and cook for five minutes, stirring every couple of minutes. Add the coconut and cook for a further 5 to 10 minutes, checking the cooking of the vegetables often.
Place the rice in a sieve and rinse until cold water until it runs clear. Place in a pan with 1 litre of water, bring to the boil and cook for 5 minutes. Reduce the heat and simmer for a further 5 minutes before removing from the heat, covering with cling film and leaving to steam for 10 minutes.
While the rice steams, peel and grate the ginger. Chop the broccoli into small florets. Dice the pepper. Cut the bok choi into thin strips.
Heat the oil and butter in a pan and gently fry the broccoli, pepper, bok choi and ginger for 3-4 minutes, or until the broccoli is tender. Add the cooked rice and fry for a further 3-4 minutes. Season with the salt and pepper.
Plate the rice and then add the curry. Sprinkle on the chopped peanuts and the rest of the chopped coriander to finish.
«Add some crispy tofu to this dish for extra texture.»