1-Heat 2 tablespoons vegetable oil in a heavy skillet or pot over medium-high heat.

2-Add the green curry paste, and if using store-bought, include 2 large garlic cloves minced, 2 teaspoons finely grated fresh ginger, and 1 tablespoon lemongrass paste; fry for 2 to 3 minutes until mostly dry. Be careful not to inhale the fumes.

3-Stir in 1 cup (250 ml) low-sodium chicken or vegetable broth and 400 grams (14 oz) full-fat coconut milk to dissolve the paste.

4-For store-bought paste, add 1 teaspoon fish sauce, 1 teaspoon white sugar, and no salt; for homemade paste, add 3 teaspoons fish sauce, 3 teaspoons white sugar, and 1/8 teaspoon salt.

5-Add 6 kaffir lime leaves, torn in half, and bring to a simmer.

6-Add 350 grams (12 oz) sliced skinless boneless chicken thigh, stir, reduce heat to medium, and simmer for 7 minutes.

7-Add 2 small Japanese eggplants, sliced 1 cm thick, and cook for 5 more minutes until softened.

8-Adjust seasoning with fish sauce or salt for saltiness and white sugar for sweetness.

9-Add 1 1/2 cups trimmed snow peas and cook for 2 minutes until slightly softened.

10-Stir in 16 Thai basil leaves and the juice of half a lime. The sauce should be slightly reduced but remain thin. Do not over-simmer to avoid darkening.

11-Serve over rice with optional garnishes like crispy fried Asian shallots, Thai basil or cilantro/coriander, and sliced green or red chilies.