In a pot, add cumin and coriander seeds and roast them.

In a mortar, add the toasted seed and pound them into powder. Then add the powders with the rest of ingredients and blend them all in a blender to make the paste.

In a big pot, add 2 tbsp oil and the paste and 1/4 cup of coconut milk.

Add chicken in and stir for 2 mins.

Add the thai egg plants in.

Add 3 tbsp of fish sauce and sugar in. Cook for about 10 mins.

Add the rest of coconut into the pan.

Add basil leaves and red bell pepper in, stir and cook for another 3 mins.

Serve with white rice.