In a large wok or skillet, heat the oil over medium-high heat. Add the green curry paste and cook for 1 minute until fragrant.

Add the chicken and stir-fry for 3-4 minutes until it begins to turn white on all sides.

Pour in the coconut milk and add the fish sauce, palm sugar, kaffir lime leaves, and bamboo shoots. Stir well.

Bring to a simmer and cook for 10-12 minutes until the chicken is cooked through and the sauce has slightly thickened.

Add the Thai eggplant and bell peppers, then cook for another 5 minutes until the vegetables are tender but still crisp.

Stir in the Thai basil leaves and remove from heat.

Serve hot with steamed jasmine rice.