Heat the vegetable oil in a large skillet over moderate heat. Add the scallions, garlic, ginger and lemongrass and sauté, stirring occasionally, for 2 minutes. Add the curry paste and cook, stirring, until fragrant, about 1 minute.
Add the eggplant, season with 1/2 teaspoon salt, and stir gently until evenly coated with the curry paste. Cook until the eggplant begins to soften, about 5 minutes.
Add the chicken broth and coconut milk and bring to a simmer. Simmer until the eggplant is tender, about 10 minutes. Add the chicken and continue simmering, stirring occasionally, until cooked through, 6 to 8 minutes.
Stir in the fish sauce, lime juice and basil. Taste and adjust the seasonings. Serve the curry over steamed white rice, with lime wedges on the side.
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