1. Stir fry the chicken in an oiled pan until lightly browned. Set aside.
2. Heat oil in a pan, add the curry paste and cook, stirring constantly, for 1 minute. Stir in coconut milk and bring to a simmer. Add crushed lime leaves, oyster sauce and sugar. Cook stirring for 5 minutes.
3. Add eggplant, capsicum, spring onion and beans. Reduce heat to a simmer and cover the pan. Cook 7-10 minutes, stirring occasionally until eggplants are softened.
4. Remove from heat. Stir in basil, chili, soy sauce and lime juice. Serve with rice.