Pour about ½ cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
When coconut cream has an oily sheen, add meat, stir well until the meat are getting cook.
Meanwhile, add coconut milk about 2 tbsp each time (add about 3 times) and stir regularly.
Add the remaining coconut milk, season with fish sauce and sugar, stir well, reduce heat to medium-low and simmer for 30 minutes or until the meat are tendered.
Clean all Thai eggplants, remove stem, cut into 4-6 pieces and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.
Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
When the meat are tendered, soak cut Thai eggplants, and add in a pot, stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.).
Bring to boil on medium heat, add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together and remove from heat.
Spoon the curry in a bowl and serve immediately with hot steamed rice.
