Slice the Thai eggplants, young coconut shoots, red chili peppers, and chicken breast.

Pour part of the coconut milk into a pot and bring to a boil. Add the green curry paste and chicken, then stir-fry until the chicken is cooked through.

Add the remaining coconut milk and bring to a simmer. Season with sugar and fish sauce. Add the young coconut shoots and eggplants, and cook until boiling. Add Thai basil leaves and red chili peppers.