If the fish balls are large, cut them in half.

Over medium heat, add the coconut milk to a deep pot. When it starts to boil, add the green curry paste and stir until dissolved and fragrant.

Add the Thai eggplants and cook until boiling and tender. Add the fish balls, fish sauce, and sugar. Taste and adjust the seasoning as needed.

Add the sliced chilies and Thai basil leaves. Let it cook briefly, then turn off the heat and serve.