Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
Stir the coconut milk in a large pan ( slow fire ) for 20 minutes. Add green curry paste into the saucepan.
Heat to boiling , add the chicken, fish sauce and sugar. Cook for 10 minutes and reduce to slow boil. Add the eggplant and simmer for 4 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.