Thai Green Chicken Curry

Oil

onions, chopped

lbs (1 kilo) boneless and skinless chicken thigh fillets, chopped into big chunks

Thai Green curry paste (I used the mild one – Thai Kitchen Brand)

Tbsp, Fish sauce

Tbsp, Brown sugar

salt, or to taste

coconut milk (light or regular)

sliced bamboo shoots (optional – but great for texture and flavor)

Japanese Eggplants (about 2 pieces, cubed)  or Thai Eggplants (about 8 pieces, tops removed then quartered)

Basil leaves (Thai or regular), a bunch

Freshly squeezed lime or lemon juice (a few drops) –  Totally optional