Heat 1 tablespoon oil in a large skillet over medium heat until shimmering, then stir in green curry paste for 1 minute, until fragrant and vibrant green.

Pour in coconut milk, stirring until smooth. Increase heat to medium-high, then reduce to low and simmer gently for 3 minutes, until sauce deepens and thickens slightly.

Add sliced chicken breast, gently stirring to coat with the green curry sauce. Simmer for 6–8 minutes until chicken pieces turn opaque and tender inside.

Stir in Thai eggplants, green beans, fish sauce, palm sugar, and torn kaffir lime leaves. Cook 4–5 minutes until vegetables are crisp-tender and sauce coats everything.

Remove from heat, fold in fresh basil leaves and red chili slices for color and heat. Serve immediately over steamed jasmine rice.