Heat a pan and add the coconut milk. Turn on the heat and stir until the coconut milk is hot. Add the green curry paste and mix well with the coconut milk. Add the chicken and stir-fry until cooked through.

Season with fish sauce and sugar. Add the Thai eggplant, then pour in the remaining coconut milk and chicken broth. Let it simmer for a while.

Once everything is cooked, add the chili peppers, Thai basil leaves, and kaffir lime leaves. Stir until the basil is wilted. Serve hot and garnish with a few extra basil leaves.