Cook jasmine rice according to package directions. Set aside.

Heat oil in a heavy skillet over medium-high heat. Add curry paste, garlic, ginger, and lemongrass paste. Cook for 2-3 minutes until the paste dries out and is very fragrant.

Add broth and coconut milk, stirring to dissolve the paste. Stir in fish sauce, sugar, and kaffir lime leaves. Bring to a simmer.

Add sliced chicken, lower heat to medium, and cook gently for 7 minutes until the chicken is nearly cooked through.

Add eggplant slices and cook for 5 minutes until soft. Taste and adjust seasoning with more fish sauce or sugar as needed.

Add snow peas and cook for 2 minutes. Stir in Thai basil leaves and lime juice.

Serve over steamed jasmine rice, topped with crispy fried shallots and extra basil or cilantro.