Fill a bowl with water and mix in a tablespoon of salt. Slice your Thai eggplant and rest them in the salty bath for 10 minutes. This not only keeps them from browning but also helps to remove any bitterness.

Heat a pot or wok over medium heat. Add half the coconut milk and simmer until the sides gently bubble. This allows the coconut milk oil to naturally separate and rise to the surface.

As soon as you notice a sheen of oil starting to create a separate layer, whisk in the curry paste. Stir continuously to mix with the coconut, and follow up with the remaining coconut milk.

Add the remaining ingredients: sliced chicken and Thai eggplants, fish sauce, palm sugar, Prik Chi Fa chili, and kaffir lime leaves. Let the curry simmer until the chicken is cooked, and the eggplants are tender to your liking. Avoid cooking for too long, this will make the eggplants mushy. Serve immediately with steamed rice.