Prepare Thai-Style Yellow Chicken Curry, substituting green curry paste, store-bought or homemade for the yellow curry paste. Omit the potatoes and add along with the onion ½ red bell pepper or 3 Fresno peppers, seeded and coarsely chopped. Add with the chicken 8 ounces green Thai eggplants, quartered. Just before serving, stir in ⅓ cup packed Thai or sweet basil leaves, coarsely chopped or torn into pieces.