Step 1

Heat vegetable oil over low medium heat. Add green curry paste and keep stirring until fragrant, around 1 minute. Add half the coconut milk. Turn up heat and stir well until it boils and bubbles, this will help split the milk for the classic green oil on top of your curry at the end.

Step 2

Add chicken, stir well until cooked, around 5 minutes, then add the remaining coconut milk, eggplant, optional pea eggplants and baby corn and stir occasionally. Swish coconut milk can with ¼ cup water to get the rest out and add in. Bring back to the boil until the vegetables have softened, around 5-10 minutes.

Step 3

Reduce heat to low and add fish sauce and palm sugar. Stir well until sugar dissolves then add Thai basil leaves and Thai makrut / kaffir lime leaves. Stir gently for a further couple of minutes, then remove from heat. Garnish with red chilli (or capsicum / bell pepper).