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Heat coconut oil in a wok. Fry green curry paste 2 min until fragrant.
Add chicken; stir-fry 3 min. Pour in coconut milk and 100ml water.
Add aubergine, fish sauce, garlic, ginger, and lime leaves. Simmer 12 min.
Taste and adjust: more fish sauce for saltiness, a pinch of sugar for balance.
Stir in fresh basil at the last moment — it wilts immediately.
Serve over jasmine rice.
Chef's Tip
Use the thick cream from the top of the coconut milk can to 'fry' the paste — gives a richer base.