By An Edible Mosaic
Pro tip
Heat the coconut oil in a large skillet over medium heat. Stir in the green curry paste and cook 1 minute. Add the chicken, and cook 2 minutes without stirring. Stir in the garlic and galangal, and cook 20 seconds.
Add the chicken broth and bring to a simmer. Stir in the eggplant, coconut milk, lime leaves, coconut sugar, fish sauce, and salt. Simmer 8 minutes. Remove from the heat and stir in the bamboo shoots, red chile peppers, lime juice, and basil leaves.