Debone the chicken thighs and cut the chicken into bite-sized pieces.
Marinate the chicken in a little fish sauce and a sprinkle of sugar for 1/2 an hour.
Cut the big end dried chillis, remove the seeds and cut the chillis in half lengthways. Soak them in water for twenty minutes. Cut them into strips.
Quarter the eggplants and soak in salted water.
Peel and slice the garlic and shallots finely.
Heat the oil in a wok and stir-fry the chillis and cashews until the cashews turn a light golden colour.
Remove these and add a little oil and cook the chicken for a couple of minutes, then add the garlic, shallots and eggplants.
Stir-fry until the meat is cooked, then add the cashews, chillis, fish sauce, oyster sauce and palm sugar. Check the seasoning and add more fish sauce if desired.
Simmer until the sauce reduces to a thick consistency.
Serve garnished with the coriander leaves.