Toast the coriander seeds, cumin seeds and whitepeppercorns in a dry pan and then grind in a spice or coffee blender.
Add the ground spices to a food processor and then progressively add the other Paste ingredients until you have a paste.
Heat the vegetable oil in a large saucepan over a medium heat and fry the Thai Green Curry paste until it smells fragrant.
Add half the coconut milk and bring to the boil slowly to disolve the paste. Once the paste has dissolved turn down the heat and let the coconut milk simmer until you see oil appearing on the surface.
Stir in 200ml of cold water, then turn up the heat to bring the curry to the boil again
Add the chicken and the Thai round aubergines, then the remaining coconut milk. Bring back to the boil and then simmer for 5 minutes.
Add the fish sauce. Taste and adjust seasoning. It should taste hot, salty and herbaceous. If the curry is too thick add a little extra water. You want soupiness, not a thick gravey.
Add the pea aubergine, bamboo shoots and long green chillis. Simmer for another 5 minsuntil the chicken is cooked.
Top with Thai basil and coriander. Serve with steamed jasmine rice.