Mix the water and salt until dissolved. Pound the scraped fish meat, gradually adding the salted water a little at a time until fully incorporated. Continue pounding until the fish paste becomes sticky and elastic.

Bring a pot of water to a boil. Shape the fish paste into balls and cook in the boiling water until they float and are cooked through. Remove and immediately place them in ice water for a moment, then set aside.

Heat the vegetable oil in a pan over medium heat. Add the red curry paste and stir-fry until fragrant. Add the coconut cream and cook until the oil separates. Add the fish balls.

Pour in the medium-thick coconut milk and bring to a boil. Season with fish sauce and palm sugar, stirring to combine. Taste and adjust seasoning as needed. Add the quartered Thai eggplants and cook until tender. Add the sliced red chili, kaffir lime leaves, and Thai basil leaves. Bring to a boil again, then turn off the heat.

Ready to serve.