Gather all the necessary ingredients. When preparing the Thai green eggplants, remove the stems and cut them into bite-sized pieces, then place them in a small bowl of water. This will prevent the eggplant from oxidizing and turning brown before it’s time to add it to the curry. Soaking them in water until you’re ready to use them is a helpful tip to keep them fresh and vibrant.
Begin by heating up a pot over medium-high heat. Once the pot is hot, pour in the coconut milk and stir continuously until it starts to release oil. You’ll notice bubbles forming around the edge of the pot - this is the signal that the coconut milk is ready for the next step.
Add the fish sauce and palm sugar, and continue to stir until the palm sugar has dissolved. Its sweetness will harmonize the various flavors in the dish.
Add the eggplants to the mixture and keep cooking, adjusting the heat to maintain a steady simmer. Continue until the eggplants are cooked, which usually takes around 5 minutes.