Add oil to a pot and heat until hot. Add green curry paste (you can mix in a little red curry paste for color and extra heat if desired). Stir to combine. Add palm sugar and stir until dissolved, being careful not to burn the curry paste. Add the chicken thighs and chicken feet, stir-fry with the curry paste until the chicken is cooked. Add a little coconut milk and water. Simmer until the coconut milk separates and the chicken is tender.

While the chicken is simmering, prepare the ingredients: cut the Thai eggplant and soak in salted water, and cut the chicken blood into pieces.

Prepare the basil leaves, tear the kaffir lime leaves, slice the pea eggplant, and cut the red chili peppers into thin strips.

Add the Thai eggplant, pea eggplant, and chicken blood. Cook until the eggplant is tender.

When the eggplant is cooked, add the basil leaves and sliced red chili peppers. Serve with rice noodles (khanom jeen).