To prepare the Green Curry Paste

1. In a pan, heat coriander seeds, cumin, and peppercorns over medium heat, tossing regularly until fragrant, about 2 to 3 minutes.
2. Transfer to a mortar and pestle and grind into a powder.
3. Add half of the big green chili and continue pounding until slightly broken down.
4. Add the rest of the big green chili and pound until it forms a rough paste.
5. Pound thoroughly between each addition of the following ingredients: small chili, kaffir lime zest, galangal, lemongrass, coriander roots, shallots, garlic, and shrimp paste, until a paste forms.

Green curry

1. Dice the chicken, slice the chili, and cut the eggplants into quarters.
2. Cook the paste in a pot over medium heat for about 3-5 minutes.
3. Add in the F&N Full Cream Evaporated Milk and the coconut essence and bring it to a simmer.
4. Reduce the heat and add in the chicken cubes and chicken stock.
5. Bring to a simmer, then add the kaffir lime leaves and Thai basil leaves.
6. While it’s boiling, add the eggplants and continue cooking until the chicken is fully cooked.
7. Taste the curry and adjust the seasoning with fish sauce for saltiness and palm sugar for sweetness, if needed.
8. Garnish with red chili and basil leaves before serving.