Pick the Thai basil leaves, slice the chili peppers diagonally, and tear the kaffir lime leaves. Set aside.

Cut the Thai eggplants into quarters and soak them in salted water.

Heat a pan over low heat. Add half of the coconut cream, then stir in the green curry paste. Gradually add the rest of the coconut cream (total 1 cup/250 grams), and cook until the oil separates.

Add the chicken and stir until just cooked.

Pour in the coconut milk. Once it comes to a boil, add the eggplants and kaffir lime leaves.

Add the palm sugar and season to taste.

Add the chicken blood tofu, stir to combine, then add the Thai basil leaves and chili peppers. Serve hot.