Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        chicken -- cut in bite-sized
                        -- pieces
     1/2  cup           coconut milk
   4      ounces        Thai eggplant
   2                    kaffir lime leaves (or lime zest)
   1      tablespoon    sweet basil
   2      tablespoons   fish sauce
   1      tablespoon    palm sugar
   1      tablespoon    Thai green curry paste -- up to 3

Preparation:

Cut the chicken up, then briefly fry the curry paste until fragrant, Reduce the heat, add the coconut milk slowly, and continue to stir Whilst cooking until a thin film of oil appears on the surface. Add the chicken and other ingredients except the eggplant. Bring to a Boil and cook until the chicken begins to change color. Adjust the Flavors to suit yourself. When it is at a boil again add the eggplant And continue till the chicken is cooked through. Serve over rice, or in a serving bowl with other Thai dishes. The Thai name of this dish literally means "sweet and sour chicken curry". There is a very similar recipe for a red curry (Gaeng phed kai) shall also post.