1. In a large saucepan over high heat, fry the curry paste in the coconut oil until fragrant, about 30 seconds.
2. Reduce the heat to medium and add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
3. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color.
4. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue to stir until the chicken is cooked through.
5. Serve with sticky rice or jasmine rice