Place a pot over medium-high heat. Pour in a small amount of coconut milk. Once it starts to simmer, add the green curry paste and stir-fry until fragrant. Add a little more coconut milk.

Add the chicken pieces and cook with the curry paste and coconut milk until the chicken is cooked through. Gradually pour in the remaining coconut milk. Add the Thai eggplants and simmer until they start to soften, then add the chicken blood tofu.

Once the chicken blood tofu is cooked, season with fish sauce and palm sugar. Taste and adjust for a balance of sweet and salty. Add the sliced red chili peppers, stir gently, then add the Thai basil leaves. Stir briefly, turn off the heat, and remove from the stove.

Serve hot with steamed jasmine rice or enjoy with rice noodles.