In a wok fry the curry paste in a little bit of oil until fragrant. Add one cup of the coconut milk and cook until the coconut milk breaks and the oil comes out. Add another cup and again cook until the oil comes out. Add the remainder of the coconut milk and bring to a boil.
Add the eggplant and bamboo shoots then cook until the just soft; about 10 minutes.
Add the fish, fish sauce and kaffir lime leaves and simmer until the fish is just done; about 5 minutes.
Serve in a large bowl and garnish with the chillies and the basil leaves.