Place coconut milk in heavy frying pan over medium heat, stir in the green curry paste. Add the chicken and allow to cook over light boil, stirring occasionally, for about 10 minutes. Add eggplant, peppers, and zest of lime, cook another 5 minutes. Reduce heat to low, add fish sauce and basil, stir.
Serve with steamed rice.
Many Thai curry recipes call for kaffir lime leaves, but I’ve never been able to find them in Tucson. I substitute the zest of a lime, which I obtain by scraping the skin of a lime with a small grater. The commercial green curry paste I tried tonight was great, and I’ll certainly use that particular brand again. You should be able to find it in any Asian grocery.