Heat a pan and pour in a small amount of coconut milk. Simmer the coconut milk with the green curry paste and red curry paste (the red curry paste adds color and extra spiciness; I use Southern-style curry paste). Stir until the coconut milk splits and the oil rises to the top. Add shrimp paste (optional, but I use it because it’s my family’s recipe) and palm sugar. Simmer until well combined.

Add the chicken pieces and stir-fry with kaffir lime leaves until the chicken is cooked through. Add more palm sugar if needed. Transfer everything to a pot, then pour in the remaining coconut milk and water. Bring to a boil.

Add the chicken blood cubes (if using), season to taste, and check that the curry is slightly sweet, followed by salty and a little spicy. Add the sliced chilies and Thai eggplant. Once the eggplant is cooked, turn off the heat and add Thai basil leaves. The curry is ready to serve.

Tip: If you want the chicken feet to be very tender, simmer them separately first. Adding a spoon to the pot while simmering can help them soften faster.