Slice bird's eye chili, green chili, lemongrass, galangal, shallot and garlic into small pieces.
Put them into a stone pestle and mortar, then add cumin seeds, coriander seeds, white pepper, granulated sugar, shrimp paste, and chicken stock powder.
Pound until becoming a smooth paste.
Heat oil in the pan, then sauteed green curry paste for about 2 minutes then add water and the chicken.
Boil the chicken for about 5 minutes. While the chicken boiling, cut the eggplant into 8 pieces.
After 5 minutes add cut eggplants, coconut cream, and basil leaves. Bring to boil.
While the chicken green curry boiling, add lime zest and lime juice, stir frequently. After 5 minutes, turn off the heat.
Serve cooked chicken green curry over warm rice. Garnish with basil leaves.
Your chicken green curry ala thailand is ready to be served. Enjoy!