Green curry with chicken and eggplant

Heat the oil in a wok over medium-low heat and stir-fry the curry paste for about 2 minutes until it hisses and smells strongly. Add the chicken pieces and fry for 1-2 minutes. Add half of the coconut milk, stir well, turn the heat to high and let it boil for 2-3 minutes. Add the rest of the coconut milk, the fish sauce, and the sugar, and stir again. Add the two types of eggplant, put a lid on the wok and let them cook for 4-5 minutes until they are done. Put it there add the basil leaves and slices of red pepper, stir for 30 seconds and spoon the curry into a bowl. Garnish with basil leaves and slices of red pepper, and serve with rice.