I made this last week and we loved it, though I replaced the coconut cream plus coconut milk with only Lite coconut milk and it worked fine (just a little thinner broth, which is fine with me since the recipe as written below has nearly 800 calories per serving, but under 400 calories using Lite coconut milk!). It's spicy, so serve with plenty of white rice.

Green Curry with Chicken and Eggplant
Serves 4

2 chicken breasts (boneless)
2 chicken thighs (skinless)
1 cup coconut cream
1/4 cup green curry paste
3 cups coconut milk
1-1/2 cups asian eggplant, diced
2 Tbsp. fish sauce
1 Tbsp. brown sugar
salt to taste
1/2 Tbsp. cilantro leaves
3 red chiles
1/2 cup basil leaves

Cut the meat into large bite-sized pieces; reserve. In a medium saucepan, warm the coconut cream over medium heat until it boils gently. Adjust heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. The coconut cream should become fragrant as it cooks. When tiny pools of oil glisten on the surface, add the curry paste and stir to dissolve. Continue cooking for 1-2 minutes. Add the chicken pieces; stir to coat evenly. Continue cooking for about 2 more minutes. Increase heat and add the coconut milk, eggplant, fish sauce, sugar, and salt; stir well. Stir in the cilantro and chiles. Adjust heat to maintain an active gentle boil; cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with more fish sauce, sugar, or curry paste. When the chicken is done and the eggplant is tender, remove from the heat and transfer to a serving bowl. Garnish with additional basil and cilantro leaves.