Heat a pot over medium heat. Add the curry paste for coconut milk curry and stir-fry until fragrant.

Add coconut cream and stir with the curry paste until well combined.

Stir-fry for about 3 minutes. Season with MSG, seasoning powder, and fish sauce. Taste and adjust seasoning as desired.

Add more coconut cream and stir until the curry paste is fully blended and the mixture is a uniform color. Add the chicken. Do not stir. Let it come to a boil again.

Add chicken blood (if using), reduce the heat, and let it come to a boil again. Taste and adjust seasoning as needed.

Add Thai eggplant and red chili peppers. Let it come to a boil again.

Add Thai basil leaves, turn off the heat, and remove from the stove. The dish is ready to serve.