Sauté the green curry paste with a little coconut milk until fragrant.

Mix the remaining coconut milk with water and add to the pot. Bring to a boil over high heat, then add the chicken.

Add the Thai eggplant. When the eggplant starts to soften, add the chili peppers and Thai basil. Reduce to low heat and simmer until the curry thickens.

Once the curry has thickened, season with fish sauce and palm sugar. Stir well, turn off the heat, and serve.