Thai green curry with chicken & eggplant, "Gaeng khiao wan gai"

This recipe highlights the delicious Thai mini eggplant and it's a common recipe throughout all provinces of Thailand. It's easy to prepare, and almost always made with chicken & served with jasmine rice. Translation: Gaeng = spicy soup, khiao = green, wan = sweet, gai = chicken. We like to make it with lots of chicken so it's a hearty meal.

Ingredients
2 tablespoons green curry paste
1 tablespoon cooking oil
2 cans (5.6 oz each can) coconut milk
1 cup sliced chicken breast
30-40 Thai eggplant, mini size
6-8 kaffir lime leaves, each leaf torn in two
1 tablespoon fish sauce
1/2 tablespoon sugar
5 Thai chile peppers
fresh basil leaves for garnish

In a wok, heat the oil and fry the curry paste for one minute. Add coconut milk and bring to a boil. Add chicken, eggplant and kaffir lime leaves. Season with fish sauce and sugar. Keep on medium heat until chicken is cooked, then add basil and chile peppers. Serve with freshly-steamed Thai jasmine rice.