Blend everything under “my curry flavor booster” in a food processor. Blend until a fine mixture.
Heat 2 tbsp coconut oil over a wok/saute pan, when hot, add 3 ½ tbsp curry flavor booster. Stir the ingredients with a wooden spoon. Add 2 tsp store-bought red curry paste. Keep stir-frying over medium/medium-high heat until fragrant.
Add 1 can full-fat coconut milk. Turn the heat down to medium. Cover with a lid and let the broth simmer until it’s slightly thickened.
Add sliced chicken breast. Turn the heat up to medium-high. Cook until the chicken is cooked through. About 8-10 minutes. *Note: you’ll see a light layer of red color oil surface to the pot during the cooking process. That’s the oil from the homemade curry flavor booster, mixed with tons of herbs and aromatics.
Add diced eggplants. Turn the heat to medium and cover the wok/saute pan with a lid. Cook until the eggplants turn softer.
When the eggplants are cooked through/turn softer, taste and see if more salt or fish sauce is needed. If you like, add 2 tbsp fresh pineapple juice to make the curry slightly sweeter. Add basil to the curry pot, give a quick stir, and then turn off the heat.
Before serving, garnish with more basil (optional), and a bit more lime zest.
*Note My curry flavor booster is meant to be a bit salty. This mixture will enhance any store-bought curry paste (red, green, or yellow curry paste). If your store-bought curry paste is very salty, please start from adding smaller quantity of the store-bought curry paste first before adding more. When you mix a few tablespoons of my curry flavor booster in the curry pot, it will make your curry taste amazingly delicious !