Cut the Thai eggplants and soak them in water mixed with 1 teaspoon salt. Boil the pork blood curd until cooked, then cut into pieces. *Chicken blood is not available here. Chop the chicken into bite-sized pieces.

Heat a pot and add oil. Sauté the green curry paste until fragrant. Add 1 box of coconut milk and an equal amount of water (use the coconut milk box to measure). Bring to a boil, then add the chopped chicken. Season to taste.

When it comes to a boil again, add the pork blood curd, Thai eggplants, and kaffir lime leaves. Once boiling again, add the fingerroot and fresh chili peppers, then add the Thai basil leaves to finish.

Serve immediately. *After adding the Thai basil, do not turn off the heat right away. Stir until the basil wilts so it doesn't turn black.