- Pound the chillies with salt into a fine paste. Add galangal, lemon grass, kaffir lime zests and coriander roots. Continue pounding. Add shallots, garlic, shrimp paste, coriander seeds, cumin seeds and pound until all ingredients are well mixed into a paste.
- Stir fry the green curry paste with oil until fragrant. Add chicken and continue frying until partially cooked. Add sugar, fish sauce and coconut milk. Bring to a boil. Add kaffir lime leaves and simmer for 10-15 mins until chicken becomes tender. Add a couple of tbsp of water if curry becomes too thick.
- Add eggplant pieces, beans and capsicum. Bring to boil and simmer until vegetables are slightly cooked. Add cooked pumpkin. Taste test and adjust seasonings. Add basil last. Serve with steamed rice or cooked rice noodles.