Basic Directions:

Basic Directions:

1. Cut the meat away from the bone of the chicken thighs, then cut into 1 - 2 inch cubes. Using a meat cleaver or heavy knife, chop the bones in half. Remove any small, sharp pieces of bone.
2. Half the coconut milk into two bowls, each containing about 1 cup. Add 1 cup of coconut milk to a warm wok. Add the green curry paste. Mix them together well and let the curry fry in the coconut fat for 2 - 3 minutes.
3. Add the chicken pieces and stir until they are well coated with the curry and coconut mixture. Put a lid on the pan and fry slowly for about 2- 3 minutes on each side, or until the chicken is a little browned.
4. Add the coconut sugar, and stir it around until it is completely melted. Continue frying for about 1 minute more.
5. Add the second cup of coconut milk to the pan and stir well. Next add the green peppercorn bunches, kaffir lime leaf halves, Thai Eggplants and Pea Eggplants. Cook for 5 minutes.
6. Remove from the heat. Add basil and stir in carefully. Serve hot with seamed rice.

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