Prepare the chicken breast: Cut the chicken breast into bite-sized pieces, rinse well, and drain in a colander.

Make the green curry: Heat a pan over medium heat, add coconut milk and green curry paste mixed with shrimp paste, and sauté until fragrant.

Add the prepared chicken breast. Once it comes to a boil, add the diced potato, onion, and Thai eggplants.

When almost cooked, transfer to a pot. Add more eggplant, extra coconut milk, and young coconut meat. Season with seasoning powder, palm sugar, and salt. Taste and adjust as desired.

Spoon the curry into a young coconut. Top with Thai basil leaves and sliced red chili peppers. Serve with steamed rice.