Add the vegetable oil to a pot and heat until hot. Add the green curry paste (you can mix in a little red curry paste for color and extra heat if desired). Stir well. Add the palm sugar and stir until dissolved, making sure not to burn the curry paste. Add the sliced chicken.

Once everything is mixed together, add the coconut milk. Bring to a boil, then add the Thai eggplant while the curry is boiling to prevent the eggplant from turning brown.

Skim off any foam from the surface of the curry, then season to taste.

When it comes to a boil again, add the Thai basil leaves and red chili peppers. The curry is now ready.