To begin, place a medium-sized pot or wok over medium heat. Add 1 tablespoon of vegetable oil and let it warm for about a minute. Once heated, add 2 tablespoons of green curry paste and stir constantly for 1-2 minutes to release the aromatic oils from the curry paste. This step ensures a deep, flavourful base for your curry.

Slowly pour in half of the coconut milk (200ml) while stirring. Let the mixture simmer for 3-4 minutes, allowing the coconut milk to separate slightly and enhance the richness of the curry. Stir until you see an oily sheen on the surface, indicating the paste and milk have blended well.

Add the sliced chicken pieces into the pot. Stir and coat the chicken in the fragrant curry paste and coconut milk mixture. Cook for 5-7 minutes, or until the chicken begins to turn white on the outside but is not fully cooked through.

Pour in the remaining 200ml of coconut milk along with 1 cup of water or chicken broth. Stir to combine, ensuring the chicken is fully submerged in the liquid. Let the curry come to a gentle simmer over medium heat.

Add the diced eggplant, bamboo shoots (if using), and baby corn or snap peas. Stir well to distribute the vegetables evenly in the curry. Cook for 10-12 minutes, until the vegetables are tender but still have a slight bite.

Season the curry by adding 2 tablespoons of fish sauce and 1 tablespoon of palm sugar. Tear the kaffir lime leaves and add them to the pot. Stir the mixture, allowing the sweet, salty, and citrusy flavors to meld together. Taste and adjust seasoning if necessary, add more fish sauce for saltiness or palm sugar for sweetness.

Once the chicken is fully cooked and the vegetables are tender, turn off the heat. Stir in a handful of Thai basil leaves, allowing them to wilt gently in the residual heat. The basil adds a fragrant, slightly peppery finish to the curry.

To serve, ladle the green curry into bowls, ensuring a generous portion of chicken and vegetables in each. Garnish with sliced red chili for a pop of colour and extra heat, if desired. Serve alongside steamed jasmine rice to soak up the rich, flavourful sauce.