For 2 servings:
2 pc chicken breast, cut into bite size
150ml chicken stock
100g green curry paste
20g baby green eggplant
75ml coconut milk
30g coconut sugar OR palm sugar
10g shallots
1 lemongrass root, chopped finely
1 sprig Thai sweet basil
A handful of kaffir lime leaves, roughly torn
Olive oil
Fish sauce
Sea salt and freshly cracked pepper