Earlier in the day, make some white rice so it has time to cool.
Remove the bone and skin from a large chicken thigh and cut the meat into 1/2 inch cubes.
Add half of the coconut milk to a cold wok or frying pan. When it starts to get hot, add the green curry paste and stir it in well. Cook until oils are separated.
Add the chicken, stir it into the curry and fry until it is fully cooked.
Add the coconut sugar and stir it in until it melts in completely, then add the second half of the coconut milk. Stir in well and let the mixture start to bubble again.
Add green peppercorn, kaffir lime leaves, pea eggplants and stir it all well. Let it get hot and cook, slowly bubbling, for about 5 minutes.
Turn the heat on as high, then add the rice. Stir it in well and keep flipping it from the bottom. Let it fry and start to get browned a little in some places. Serve hot.