Heat a pan and add some coconut milk. Simmer until the oil separates.

Add the green curry paste and stir-fry until fragrant.

Add the Thai eggplant and chicken, and stir-fry with the curry paste until the chicken is partially cooked.

Pour in the remaining coconut milk and bring to a boil. Add the red chili peppers.

Season to taste with palm sugar and fish sauce. Taste and adjust as needed, then add Thai basil leaves and turn off the heat.