Cut the chicken into bite-sized pieces. Heat a little oil in a pan, add the green curry paste, and stir-fry until fragrant and the oil separates.

Tear the kaffir lime leaves and add them to the pan. Add the chicken and stir-fry until cooked through.

Season with palm sugar and fish sauce. Taste and adjust the seasoning as needed for a balanced flavor.

Add the Thai basil leaves as the final step, stir to combine, then turn off the heat and serve.