In a powerful food processor add green chillies, coriander roots & stems, shallots, garlic, lemongrass, galangal, shrimp paste, crushed coriander seeds, white pepper and salt. Turn on motor and pulse into a fine paste. Stop and scrape the sides a few times, using a dash of water to form a paste if you need to. Blitz in a handful of coriander leaves to boost the green colour.
Add 1 tbsp vegetable oil over medium high heat in a large deep pan. Add the curry paste and fry for 2-3mins (important to release the flavours and steam out the water). Stir in half your coconut cream, then add the diced chicken.
Reduce to medium heat and cook the chicken for 5mins, or until nearly white through the centre, then stir in the rest of the coconut cream. Add chicken stock, eggplants, lime leaves, fish sauce and sugar. Give it all a good stir then simmer for 10mins, or until the chicken is cooked right through the centre and the eggplants have softened.
Taste test for seasoning (more fish sauce for more saltiness, more sugar to sweeten) then stir through fresh basil leaves at the last minute.
Serve over rice and enjoy (don't eat the lime leaves!).