Whizz all the curry paste ingredients together in a food processor until you have a rough paste (add water to help). Heat the vegetable oil in a large pan or wok and cook the aubergine chunks until golden. Scoop out. Fry the paste in a little of the coconut milk until fragrant. Add the rest of the coconut milk and turmeric and bring to a simmer. Add back the aubergine and simmer until it's tender but holding its shape, around 10 minutes. Scatter with coriander leaves and serve with basmati rice.