1. Prepare the Chicken and Vegetables

• Thinly slice the chicken into bite-sized pieces.
• Wash and chop vegetables so everything is ready for quick cooking.
• Keep basil and lime juice aside for the final step.

2. Sauté the Curry Paste

• In a large wok or deep skillet, heat oil over medium heat.
• Add green curry paste and sauté for 1–2 minutes, stirring constantly to release the aromas and intensify the flavor.

3. Add Chicken

• Add sliced chicken to the pan and toss to coat with curry paste.
• Cook for 2–3 minutes until lightly browned but not fully cooked through.

4. Add Coconut Milk and Simmer

• Pour in the coconut milk and stir to combine.
• Add fish sauce, sugar, and optional lime leaves.
• Bring to a gentle simmer and cook for 8–10 minutes, letting the chicken cook through and the flavors meld.

5. Add Vegetables

• Stir in chopped eggplant, green beans, zucchini, and bell pepper.
• Cook for 6–8 minutes, or until vegetables are tender but still vibrant.
• Add chicken broth if sauce becomes too thick.

6. Finish the Curry

• Stir in Thai basil leaves and lime juice.
• Adjust seasoning with extra fish sauce or sugar if needed.
• Simmer for another 1–2 minutes, then remove from heat.

7. Serve

• Spoon curry into bowls over steamed jasmine rice or noodles.
• Garnish with extra basil, chili slices, and lime wedges.
• Serve immediately while hot and aromatic.