Scoop out some coconut milk and simmer it in a pot until the oil separates.

Once the coconut milk has separated, add the red curry paste and cook until fragrant.

Add the fish pieces and stir-fry until cooked through.

Pour in the remaining coconut milk.

Add the sliced eggplant.

Season with fish sauce and sugar.

Tear the kaffir lime leaves and add them, followed by the Thai basil.

Garnish with halved red chili peppers.

Ready to serve!