Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.
Heat cooking oil in a wok over medium-high heat.
Add chicken to the wok in a single layer. Allow the chicken sear for about 30 seconds, then stir.
When the chicken is partially cooked, add onion and green curry paste. Stir for 1 minute.
Add eggplant, green beans, baby corn, bamboo shoots, and the potatoes to the wok.
Stir well to distribute the green curry paste evenly among all of the vegetables.
Stir in coconut milk and water.
Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
Add the brown sugar, a pinch of the kaffir lime leaves, fish sauce, and half of the fresh basil leaves to the curry. Give all the ingredients a good stir to combine.
Transfer the curry to a serving dish, then top with the remaining basil leaves and kaffir lime leaves.
Serve the Thai Green Curry with steamed jasmine rice. Enjoy!
Notes
If you prefer a slightly more runny sauce, add more water and/or coconut milk.