Green Curry Chicken

Cut chicken into bite-size pieces. Slice eggplant and peppers.

Heat oil in a skillet over medium heat.

Add curry paste and cook until aromatic.

Add chicken and cook until lightly browned.

Pour in coconut milk, fish sauce, and sugar.

Stir well and bring to a gentle simmer.

Add eggplant, peppers, and bamboo shoots.

Cook until vegetables are tender and sauce thickens slightly.

Stir in basil just before serving.

Serve hot with rice.