Pound green chili, lemongrass, garlic, onion, shrimp paste, and kaffir lime skin into a smooth green curry paste.

Heat part of the coconut milk in a pan until fragrant.

Add the green curry paste and cook until aromatic.

Add remaining coconut milk and bring to a gentle simmer.

Add meat and cook until tender.

Add eggplants and cook until just soft.

Season with sugar.

Add sweet basil leaves just before serving.

Taste and adjust seasoning.