Traditional recipe featuring Thai apple eggplants and extra bird's eye chilies.
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Heat the vegetable oil in a large wok or heavy-bottomed pot over medium heat.
Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate from the paste.
Pour in half of the coconut milk and stir constantly until the oil forms a green sheen on the surface.
Add the sliced chicken and cook until the outside is no longer pink, ensuring it is well-coated in the paste.
Pour in the remaining coconut milk and bring to a gentle simmer, then add the quartered Thai apple eggplants.
Stir in the fish sauce, palm sugar, and bruised bird's eye chilies, simmering for 5-7 minutes until the eggplants are tender but not mushy.
Add the torn makrut lime leaves and cook for 1 more minute to release their citrus aroma.
Turn off the heat and fold in the Thai sweet basil leaves immediately before serving with jasmine rice.
