Step 1
Season chicken legs with salt on all sides.
Step 2
Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side about 4 minutes per side. Remove chicken from skillet and set aside.
Step 3
Place coconut milk water garlic jalapeno peppers cilantro and green onion into a blender. Cover and puree until smooth. Set aside.
Step 4
Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling 1 to 2 minutes.
Step 5
Sprinkle red curry powder over onions and ginger; cook stirring constantly until fragrant and lightly toasted about 1 minute.
Step 6
Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture lime juice fish sauce and brown sugar over the chicken.
Step 7
Bring mixture to a boil and reduce heat to low. Cover and simmer skimming off any fat until chicken legs are tender about 45 minutes. Remove chicken from the Dutch oven.
Step 8
Stir potatoes into coconut milk mixture increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender about 20 minutes.
Step 9
Stir basil into coconut milk mixture; season with salt and pepper to taste.
Step 9
Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through about 5 minutes.