On medium heat add oil to pan. Add garlic and onions and cook until garlic is golden brown and onion is translucent.
Add curry paste and chicken. Cook for about 10-15 minutes or when chicken is fork-tender. I like to brown mine to make sure it's thoroughly cooked. Add chicken stock and eggplant or bamboo shoots. Simmer for about 5 minutes.
Pour in coconut cream or canned coconut milk. Add lemon grass, kaffir leaves or lime juice, chili, and ginger. Add fish sauce to taste. Bring to boil.
Add green beans, green bell peppers, and Thai basil leaves and simmer for another 3 minutes. Serve with steamed white rice or over rice noodles.
