Fragrant chicken traybake

1 large aubergine, sliced into half-moons

2 peppers, deseeded and sliced into large pieces

1 large onion, sliced

3tbsp sunflower oil

3 dried lime leaves

1 large stick of lemongrass, bashed

3 large chicken breast fillets, each sliced in half

2tbsp sweet chilli sauce

150g baby spinach leaves

Small bunch of Thai basil, chopped

For the fragrant sauce:

1 x 400ml can coconut milk

2tbsp Thai red curry paste

2 garlic cloves, crushed

2tsp freshly grated ginger

Juice of 1 lime

2tsp fish sauce

2tbsp sweet chilli sauce