My way of doing thai curry is not strictly thai style - it's hybridized between Indian and Thai. I fried onions and curry paste in oil, then tossed the chicken chunks in that mixture. I also threw in a couple of finely diced habaneros (which caused my hands to burn for two days afterwards). After the chicken was partially cooked, I added a can of coconut milk and brought it to simmer. After that i threw in some zucchini and green peppers - couldn't find thai eggplant, not that THAT is a surprise at all.
Ate it w/ rice, cilantro, and freshly snipped bird's eye chilis. Next time I cook something interesting i'll get some pictures up.