To make the basil paste, put one cup of Thai basil leaves and 2 tablespoons of vegetable oil into a chopper for a few seconds.
Chop the Thai basil leaves until they are small and fine. (The best is to use a mortar & pestle grinding the Thai basil leaves.)
After that, wash and cut ½ of red bell pepper into strips.
Next, wash and cut 4 small Thai eggplants.
Cut 2 pieces of chicken thighs into strips.
Turn on medium small fire, pour ½ tablespoon of vegetable oil into the non-stick pan. Add 1 tablespoon of green curry paste and the basil paste from step 1 & 2. Then, stir fry them a little bit.
The following, add the chicken thighs and stir fry them a little bit.
After, add the Thai eggplants and stir fry a little bit.
Add 1 small can (8oz) of bamboo shoots and stir fry a little bit.
The next step, add 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. (Add fish sauce to your taste.) Stir fry them.
Pour a can (14 fl oz) of coconut milk into the curry. Mix them well.
Then, add 6 kaffir lime leaves. Stir them and let it simmer for a minute or 2.
Lastly, add the red bell pepper and stir them a little bit.
Thai green chicken curry is the best to serve with jasmine rice.