1. Cut the chicken thigh fillets into bite-sized pieces and the Thai aubergines into quarters; strip the central vein from the makrut lime leaves and tear them into thin strips.
2. Heat a little oil in a wok or wide pan and boil 4-5 tablespoons of the thick top part of the coconut milk for 2-3 minutes until the oil separates.
3. Add the green curry paste and fry, stirring, for 1-2 minutes until very fragrant; add the chicken and coat it on all sides with the paste.
4. Pour in the rest of the coconut milk, add the lime leaves and simmer gently for 10 minutes.
5. Add the aubergine, season with the fish sauce and palm sugar and cook for another 5-7 minutes until the aubergine is tender and the chicken cooked through.
6. Turn off the heat, stir in the Thai basil leaves and serve immediately with steamed jasmine rice.
Tip: Green curry is the hottest of the Thai curries, and its sweet-salty taste comes from the balance of palm sugar and fish sauce – taste at the end and adjust. If you can't find Thai aubergines, small cubes of ordinary aubergine or green beans work too.
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