Ingredients: Green curry paste, coconut milk, Thai eggplant, chicken or tofu, kaffir lime leaves, Thai basil, fish sauce, and palm sugar.

Cooking Method:
Heat coconut milk in a pan until it releases its natural oil, then add green curry paste and stir until fragrant. Add chicken or tofu and cook until tender. Pour in more coconut milk and add Thai eggplants, allowing them to soften. Season with fish sauce and palm sugar for a balance of salty and sweet flavors. Finish with fresh Thai basil and kaffir lime leaves before serving with steamed jasmine rice.