Prepare the green curry paste by combining all ingredients in a blender, except shrimp paste.
In a pan, heat some oil and add 1 tbsp shrimp paste, fry until fragrant, & then add the green curry paste. Fry over low heat.
Reduce heat and gradually add the coconut milk and stir until green oil surfaces.
Add the chicken, potatoes and lime leaves, continue cooking for a few minutes until the meat is tender and potatoes are soft.
Add the remaining coconut milk and season with sugar and fish sauce. Add the eggplant and when eggplant is cooked, sprinkle in the sweet basil leaves and red chillies. Turn off heat and serve hot.
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