Thai Green Curry with Sous Vide Chicken

Ingredients

• 1 (12-ounce) boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 1 (14.5-ounce) coconut milk
• 2 tablespoons Thai green curry paste
• 1 cup boiling water
• 3/4 cup 1-inch long eggplant pieces
• 1/4 cup pea eggplants
• 2 tablespoons fish sauce
• 1 1/2 tablespoons palm sugar or packed dark brown sugar
• 5 kaffir lime leaves, torn in half
• 2 red Thai chiles, thinly sliced lengthwise
• 1/2 cup Thai basil leaves
• Steamed rice, for serving