Preparation:

1. Using a frying pan, fry green curry paste with half of the coconut milk using low heat. Add chicken and stir-fry until the chicken is throughly cooked.
2. Add the remaining coconut milk, water and crisp eggplants. Bring to a boil.
3. Season with fish sauce, sugar, sweet basil leaves, and red chillies. Quickly remove from heat.

Note : The longer the curry is left over the heat, the drier the curry will become. Add some water if the curry appears too dry.