In a preheated pan, pour in 1 cup coconut cream.
Let it simmer for a few minutes.
Add 2 tbsp curry paste.
Add diced chicken breast. Let it cook for a few minutes.
Pour in the remaining coconut cream and chicken stock.
Season with brown sugar and fish sauce
Drop in 2-3 pieces kaffir lime leaves
Let it simmer for 5 minutes to infuse all the flavors.
Add eggplant, bell pepper, and basil leaves.
Serve and enjoy!