Heat oil in a pan over medium heat. Add the curry paste and fry until fragrant and the red oil starts to separate.

Add the chicken and stir until coated with the curry paste. Cook until the outside is no longer pink.

Pour in water and let it simmer until the red oil rises to the top.

Add coconut milk and stir well. Simmer gently until the curry comes to a boil.

Stir in fish sauce and palm sugar. Continue simmering to let the flavors develop and the sauce thicken slightly.

Add pea eggplants (if using) and simmer until just tender but still firm.

Turn off the heat and stir in kaffir lime leaves and chili. Serve hot with jasmine rice.