Trim cilantro stems (keep stems) and roughly chop stems and leaves. Peel and roughly chop shallots and garlic. Trim and thinly slice chilies; remove seeds for milder paste. Peel and finely chop lemongrass white part and slice galangal or ginger.

Toast dry spices: in a small skillet over medium heat, toast 1 tsp ground coriander and 1/2 tsp ground cumin for 30–60 seconds until fragrant; cool slightly.

Blend paste: place cilantro stems and leaves, Thai basil, chopped shallot, garlic, lemongrass, galangal/ginger, chilies, kaffir lime zest, toasted spices, 1 tsp shrimp paste, 1/2 tsp salt and 2 tbsp oil (or water) in a food processor or high-speed blender. Pulse until a smooth, slightly coarse paste forms, scraping down sides as needed. Add up to 1–2 tbsp water or oil to reach a spreadable consistency.

Taste and adjust: taste a small amount (careful, it's spicy and raw). Adjust salt, chilies, or lime/kaffir zest. Use immediately or store in an airtight jar refrigerated for up to 3 days or frozen for up to 3 months.

Curry

Prep vegetables and protein: slice chicken thinly against the grain (or press and cube tofu). Quarter eggplant, drain bamboo shoots, tear kaffir lime leaves, and pick basil and cilantro leaves. Cook jasmine rice if not already prepared.

Coconut cream: pour the coconut milk into a medium sauté pan or wok and heat over medium. Stir occasionally until the coconut milk begins to simmer and the cream separates slightly (small blisters at the edge), about 4–6 minutes. This concentrates the flavor.

Fry the paste: add 1 tbsp oil to the pan with the coconut milk. Add 4 tbsp prepared green curry paste and fry, stirring constantly, for 1–2 minutes until very fragrant and oil separates slightly from the paste. This blooms the flavors.

Add protein: add the sliced chicken (or tofu) and stir to coat with the paste and coconut cream. Cook for 2–3 minutes until the chicken is mostly opaque on the outside.

Add remaining coconut milk and vegetables: pour in the remaining coconut milk (or the rest of the can) and add eggplant and bamboo shoots. Bring to a gentle simmer, reduce heat to low, and cook for 6–8 minutes until eggplant is tender and chicken is cooked through (internal temp 165°F / 74°C) or tofu is heated through.

Season: stir in 1 tbsp fish sauce, 1 tsp palm sugar (or brown sugar), and 1 tsp light soy sauce if using. Add torn kaffir lime leaves. Taste and adjust: add more fish sauce to increase saltiness, sugar to balance, or a squeeze of lime juice for brightness.

Finish: stir in 1/2 cup Thai basil leaves and 1 tbsp lime juice. Simmer 1 more minute to wilt basil but preserve aroma.

Serve: spoon hot jasmine rice into bowls, ladle green curry over rice, and garnish with reserved Thai basil, cilantro leaves, and sliced red chilies. Serve with lime wedges on the side.

Storage: cool to room temperature, then refrigerate in airtight containers for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of water or coconut milk if the curry thickens.