Make the green curry paste:
In a mortar and pestle, pound together roasted shallots, roasted Thai garlic, cilantro roots, whole white peppercorns, fresh green spur chilies, fresh bird’s eye chilies, lemongrass, galangal, kaffir lime peel, coriander seeds, cumin seeds, nutmeg, salt, and shrimp paste until smooth.

Step 2: Sauté the curry paste and chicken

Heat a deep pan over low heat and add the coconut cream. Simmer until the oil separates, then add the green curry paste and stir-fry until fragrant.
Increase to medium heat, add the chicken, and stir-fry until the chicken is just cooked through and coated with the curry paste.

Step 3: Simmer the curry and serve

Once the chicken is well mixed with the curry paste, add the coconut milk. Bring to a boil, then season with fish sauce and palm sugar, stirring until dissolved.
Add the kaffir lime leaves, Thai eggplant, and pea eggplant. Bring to a boil again, then turn off the heat. Add the sliced red chilies and Thai basil leaves, stirring to combine.
Ladle the green curry chicken into a serving bowl. Garnish with extra Thai basil and red chilies. Serve hot.