Pre-cook the chicken by adding a little water in a hot wok over a medium heat. Add the chicken and stir until the chicken is just cooked. Drain and keep to one side.
Heat the sunflower oil in the wok over a low heat. Add the green curry paste and simmer until aromatic for about two minutes. Add a third of the coconut milk to the paste and stir until the coconut milk separates (don’t let the paste stick). Then add the chicken and stir. Add the rest of the milk and the remaining water.
Bring to the boil and add the sliced aubergine, green beans and green chillies. Season with the fish sauce and brown sugar to taste. Finally remove from the heat and add the sweet basil and serve with steamed rice.