- Stir-fry green curry paste with oil over low heat until fragrant. Add half of the coconut milk and bring to boil.
- Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
- Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
- Serve with hot jasmine rice.