Clean the Chicken breast and cut it into square pieces.
You can use fresh or preserved coconut milk.
Prepare the green chilli paste.
The chillies are both used for taste and also to garnish the dish. So cut the chillies both in slices and in long thin strips. After cutting the chillies place them in iced water until you have to use them. In that way they will stay crisp.
Pull the leaves off the stems of the Thai sweet basil, and arrange them on a small plate, so they are easy to use.
Do the same with the Kaffir lime leaves.
Cut the Baby corn into small oblong pieces.
Cut the Thai egg plant in 4 as shown in the picture. Place the pieces in a bowl full of water until you use them. If they are not placed in water they will turn black.
Break the cauliflower head into small pieces.
Heat the frying pan and pour in half of the coconut milk.
When the coconut milk starts to boil add the green curry paste. Start adding a little in order not to get too spicy.
Stir until the curry paste is dissolved in the coconut milk. The taste it have now is not the taste it will end up having. You will later add more coconut milk and other ingredients and it will also make it less spicy. you can also add more curry paste later if you want it more spicy.
Then add the chicken.
Let the chicken simmer until it is well done.
Add the last of the coconut milk.
Then add the Thai egg plant.
Stir until the Thai egg plant is cooked.
Add the cauliflower.
Add the baby corn.
Add the Kaffir lime leaves.
Add the Thai sweet basil, keep a little of the leaves for garnish.
Stir it for 3-4 minutes. If the curry is to dry add some of the soup stock/bouillon cube. You can also add soup stock/bouillon cube to get more taste. You can adjust the thickness of the curry by boiling it down. If you want the curry more spicy add some more curry paste. Season with salt and sugar.
Pour it into a bowl for serving.
Arrange the Chillies and some of the Thai sweet basil leaves on the top.