1-First, if you’re enhancing the green curry paste, pound the 15 finely julienned Thai basil leaves and 1 piece of fingerroot into a paste, then mix in 1 teaspoon fermented shrimp paste and 3½ tablespoons green curry paste.

2-In a heavy-bottomed pot, bring ¾ cup of the coconut milk to a full boil over medium heat.

3-Add the curry paste and sauté, stirring often until the coconut oil separates, which takes about 3 to 5 minutes. If it doesn’t separate, move on to the next step.

4-Add the 1 lb chicken pieces and stir to coat them with the paste, cooking until they start to brown.

5-Pour in 1 cup unsalted chicken stock, the remaining 1 cup coconut milk, 2 tablespoons palm sugar, 1½ to 2 tablespoons fish sauce, and 5 torn makrut lime leaves, then bring to a simmer and cook gently for 10 to 15 minutes until the chicken is tender.

6-For Thai eggplant, soak the cut pieces in water to prevent browning; add them after simmering the chicken and cook for about 3 minutes, stirring at first. If using bamboo shoots, add them and heat for about 1 minute.

7-Turn off the heat and stir in the ¼ julienned red bell pepper and 1 cup Thai basil leaves just until they wilt. Adjust seasoning with extra fish sauce if needed.

8-Serve hot with jasmine rice, Vietnamese rice vermicelli, or Japanese somen noodles for a complete meal. For a chicken breast alternative, marinate slices in 1 tablespoon fish sauce, add them after the vegetables, and cook for an additional 2 minutes until just done.