In a large wok, heat up the oil, add the curry paste and cook mixing constantly for 1 minute.
Add the chicken and sauté stirring constantly for around 3 minutes.
Add the salt, fish sauce and sugar and continue cooking for 3 minutes more, allowing the chicken to absorb the flavours.
Add the coconut milk and kaffir lime leaves, stir well and bring it to a boil.
Add the green beans and bamboo, stir well, cover and simmer for 3 minutes.
Add the eggplant, stir well, cover again and simmer for 3 minutes more.
Add the scallions and basil, mix well and transfer to a serving bowl.
Serve with rice, lettuce of any kind and cucumber.