In a large wok or sauté pan, heat 2 tbsp coconut oil over med-heat. Add green curry paste and stir continuously until the scent of the curry paste perfumes the air (approx. 30-60 seconds).
Add ½ cup of coconut milk and continue to stir until a green oil surfaces (approx. 1-2 minutes).
Add sliced chicken and stir continuously until cooked and no longer pink in the middle (approx. 3-4 minutes).
Add remaining coconut milk and stir to combine. Add eggplant, bell peppers, bamboo shoots, lime leaves (or lemongrass) fish sauce and honey (or date syrup). Stir to combine and bring to a simmer. Cover with a lid and cook until the eggplant have softened and fork tender (approx. 6-7 minutes).
Remove from heat, add basil leaves. Stir gently.
Serve overtop of cauliflower rice or shredded white cabbage. Garnish with a few more sprigs of fresh basil.