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 Potato (2) to boil for 5 minutes. Drain the water and set the potatoes aside.
Heat up Cooking Oil (2 tablespoon) in a large pot or wok over medium-high heat.
Add Chicken Breast (1) and saute until the outside of the chicken turns white. Then add the Yellow Onion (1) and Green Curry Paste (2 tablespoon). Mix well.
Add Eggplant (1), Green Beans (1/2 cup), Sliced Bamboo Shoots (1/4 cup), Baby Corn (1 cup) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.
Stir in Coconut Milk (1 can) and Water (1 cup). Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
Add the Palm Sugar (2 tablespoon), a pinch of the Kaffir Lime Leaf (3), Fish Sauce (2 tablespoon), and half of the Fresh Thai Basil Leaves (1 cup) 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 White Rice (to taste). Enjoy!