In a dry skillet over medium heat, toast cumin seeds (1 tsp) and coriander seeds (1 tsp) until fragrant, about 2-3 minutes. Let cool slightly.

Using a mortar and pestle or spice grinder, grind the toasted spices with white peppercorns (½ tsp) into a fine powder.

In a food processor or using a mortar and pestle, combine green chilies (½ cups), galangal (¼ cups), lemongrass (¼ cups), kaffir lime leaves (6 leaves), coriander root (2 tbsp), ground spices, shrimp paste (1 tsp), and salt (½ tsp). Process or pound into a smooth paste.

Heat vegetable oil (2 tbsp) in a large pot or Dutch oven over medium heat.

Add 1 cup of coconut milk (4 cups) to the pot and stir until it thickens and the oil separates, about 3-5 minutes.

Add the green curry paste and stir-fry for 2-3 minutes, until fragrant.

Add the chicken and stir to coat with the curry paste. Cook for 5-7 minutes, until lightly browned.

Pour in the remaining coconut milk (4 cups), fish sauce (2 tbsp), and palm sugar (1 tbsp). Bring to a simmer.

Add Thai eggplant (1½ cups) and bamboo shoots (1 cup). Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

Stir in Thai basil (½ cups) just before serving.

Serve hot with steamed rice.