1-First, bring ¾ cup of coconut milk to a boil over medium heat in a pot.

2-Next, add the green curry paste and sauté for 3 to 5 minutes until the coconut oil separates from the paste, releasing its fragrant aroma.

3-Then, add the 1 lb of chicken pieces, coating them well with the paste for even flavor infusion.

4-Pour in the remaining coconut milk, 1 cup of unsalted chicken stock, 2 tablespoons of palm sugar or light brown sugar, and 1 tablespoon of fish sauce, then add the 5 bruised kaffir lime leaves.

5-Simmer gently for 10 to 15 minutes until the chicken is tender and fully cooked.

6-Stir in the ½ lb of Thai eggplant pieces, pressing them into the curry for a minute to prevent browning, and cook for 2 more minutes until tender. If using 19 oz of bamboo shoots instead, add them and cook for 1 minute.

7-Turn off the heat, stir in the ¼ of julienned red bell pepper to warm it slightly, then fold in the 1 cup of Thai basil leaves.

8-Finally, adjust seasoning with extra fish sauce if needed, and serve immediately with jasmine rice. The whole process takes about 35 minutes total.