Heat a deep pan over low heat. Add the thick coconut milk and simmer until the oil separates. Add the green curry paste and stir-fry until fragrant.

Increase to medium heat. Add the chicken and stir until it is coated with the curry paste and partially cooked.

Once the chicken is mixed with the curry paste, pour in the thin coconut milk. Bring to a boil, then season with fish sauce and palm sugar. Stir until the sugar dissolves.

Add the kaffir lime leaves, sliced Thai eggplant, and pea eggplant. Bring to a boil and cook for 2-3 minutes. Turn off the heat, then add the sliced red chilies and Thai basil leaves. Stir to combine.

Ladle the green curry with chicken into a serving bowl. Garnish with Thai basil leaves and sliced red chilies. Serve hot.