Note: Start from 'Others' in the ingredients and 'Curry' in the instructions if you're using a store bought green curry paste. 

Green Curry Paste

2 tsp coriander seeds (toasted)
1 tsp cumin seeds (toasted)
½ tsp white peppercorns
12 green Thai chilies (pitted - pit only half if you prefer your curry to be spicier)
1 tsp salt
15 Thai basil leaves
3 Tbsp lemongrass (I used the bottom part of 3 lemongrass)
1 Tbsp galangal
2 tsp kaffir lime or regular lime zest
2 tsp cilantro roots
3 Tbsp shallots
2 Tbsp garlic
1 tsp belacan (fermented shrimp paste

Others

150ml - 200ml coconut milk
3 tbsp green curry paste (use store bought if you’re not making from scratch as above)

2 tbsp chicken stock (mixed with 1 cup of water)
500g of chicken (cut to smaller pieces)
2 tbsp palm sugar

2 tbsp fish sauce

4 kaffir lime leaves (roughly torn, don’t use the middle stem)

4 Thai eggplants (quartered)

15 Thai Basil leaves

2 red bird’s eye chilies or 1 large red chilli (sliced thin)

Salt and sugar to taste

Instructions

Green Curry Paste

1. Chop all the ingredients into smaller pieces
2. Grind the toasted coriander seeds, cumin seeds and white peppercorns into powder, set aside.
3. Grind the pitted chillies with 1 tsp of salt. After that, grind together with the chopped basil leaves until mushy.
4. Add in half of the ground spices, lemongrass, galangal, lime set and cilantro roots. Continue grinding until pasty. 
5. Grind in the chopped shallots, garlic and the remaining ground spices until it becomes a paste. The whole process took about 20-30 minutes.
6. Lastly, grind in the belacan. The paste is done at this point and will be enough to be used for 2 cookings. 

Curry

1. In a medium heat wok, add in 100 ml of coconut milk and let it thicken for a few minutes.
2. Add in 3 tbsp of the green curry paste, stir together with the coconut milk for 2-3 minutes until fragrant.
3. Add in the chicken, chicken stock + water, the remaining coconut milk, palm sugar, fish sauce and lime leaves. Give it a stir and cover the pot to let it simmer for 10-15 minutes. 
4. After it has simmered, add in the quartered Thai eggplants and increase the heat to let it boil. At this point, add more water or coconut milk if necessary or up to your preference. 
5. Let the curry boil for another 10 - 15 minutes until the eggplants and chicken are cooked through. Salt and sugar to taste. 
6. Immediately before turning off the heat, stir in the basil leaves and sliced red chillies. Serve with white rice.