Crack the coconut milk. Open the can without shaking; spoon the thick cream from the top into a wok or wide skillet. Reserve the thinner liquid below.
Step 2 of 7
Fry the curry paste. Heat the coconut cream and oil over medium-high heat until the oil separates and the paste sizzles, . Add the green curry paste and fry until deeply fragrant, .
Step 3 of 7
Sear the chicken. Add the sliced chicken thighs and stir to coat in the paste. Cook until no longer pink on the outside.
Step 4 of 7
Build the curry. Pour in the remaining coconut milk and chicken stock. Add the lime leaves and bring to a simmer.
Step 5 of 7
Add the vegetables. Stir in the eggplant and simmer . Add the bell pepper and bamboo shoots; simmer 5 more minutes until the eggplant is tender and the chicken is cooked through.
Step 6 of 7
Season. Stir in the fish sauce and palm sugar. Taste and adjust — it should be salty, slightly sweet, and aromatic.
Step 7 of 7
Finish and serve. Off heat, stir in the Thai basil. Ladle over jasmine rice and garnish with sliced red chili.