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Cook the curry paste – Heat the olive oil in a large, heavy-based pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the curry paste and stir for a further 30 seconds.
Build the sauce – Add the chicken stock, coconut milk, makrut lime leaves (if using), fish sauce and sugar. Bring to the boil, then add the eggplant/zucchini. Reduce to a gentle simmer and cook for 5 minutes.
Add the chicken – Add the chicken and cook for a further 3 minutes or until the chicken changes colour from pink to white.
Add the veggies – Add the green beans and cook for a further 3 minutes.
Add the grape tomatoes and basil (if using) and cook for a further 2 minutes.
Serve – Serve with steamed jasmine rice, a sprinkle of crispy fried shallots and a squeeze of fresh lime juice.