Cut the chicken into even 3cm pieces. Quarter the Thai aubergines, cutting larger ones into additional wedges, and keep them submerged in cold water. Remove the central stems from the makrut lime leaves and tear the leaves into pieces. Slice the red pepper and pick the Thai basil leaves.

Pour 150ml coconut milk into a wide saucepan or wok and bring it to a steady boil over a medium high heat. Cook for 4 to 6 minutes, stirring regularly, until reduced and glossy. Add the green curry paste and optional shrimp paste. Cook for 2 to 3 minutes, stirring continuously, until aromatic. Loosen with a splash of the measured chicken stock if it begins to catch.

Add the chicken thigh pieces and stir for 2 minutes, coating every piece in the cooked curry paste. The exterior should lose its raw colour without needing to brown.

Add the remaining 250ml coconut milk, the remaining chicken stock, palm sugar, 15ml fish sauce and torn makrut lime leaves. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until the chicken is nearly tender.

Drain the Thai aubergines and add them to the curry. Press them beneath the sauce and simmer for 4 to 5 minutes, until tender enough to pierce with a knife but still slightly firm.

Turn off the heat and stir in the red pepper and Thai basil. Leave for 1 minute so they soften in the residual heat. Taste and add up to 10ml additional fish sauce if needed. Garnish with the sliced mild red chilli, if using, and serve with jasmine rice.