Cut the chicken cubes into very thin slices-diagonal cuts. Thw thinner the chicken the better the taste.avoid cutting it into cubes. Twist lemon onto the chicken and set aside. Heat up some oil. Add 2-3tbspns of curry paste to it. Let the paste heat up until the oil separates from the paste. Next add the chicken and let it cook for 7-8 minutes. Once chicken is done add the eggplant(cut into cubes). At this point add some basil leaves. Now add the coconut cream. Allow the ingredients to cook on low heat until u feel the flavors have merged well into the coconut cream curry. Before serving,garnish with basil leaves. Serve with boiled white rice.