• First prepare all ingredients. Slice the chicken and baby corn, cube the eggplants. Open your can of coconut milk and have the curry paste next to the wok.
• Place a wok over medium heat. Add oil (1 Tbsp), and then add curry paste (1 Tbsp). Saute for 30 seconds, moving around gently with a spatula to open the flavors. Do not cook any longer or the curry will burn.
• Pour in coconut milk (1 cup) and water (1/2 cup).

  Stir and break up any clumps of curry paste with your spatula.
• Add eggplant (1/4 cup), chicken(1/2-1 cup), baby corn, and kafir lime. Stir so all ingredients are covered in the liquid.

  Let cook a minute or two and season with sugar(1/2 Tbsp) and soy sauce(3/4 Tbsp).
• Let cook for 8-10 minutes on medium-high heat, until the chicken is fully cooked through and eggplant is soft.

  Remove from heat and add basil leaves(6-8 leaves). If you are serving in individual bowls you can add additional basil leaves as garnish.

Serve

• Serve immediately with a side of warm jasmine rice. The best way in my opinion, is to serve rice onto each plate and then spoon over the curry, but some people like to add rice into the curry. Which one are you?