Pound the julienned Thai basil in a mortar and pestle until fine. Add the fingerroot (if using) and continue to pound into a paste. Incorporate the shrimp paste and curry paste, mixing well. Alternatively, blend with some chicken stock until smooth.

In a heavy-bottomed pot, bring 3/4 cup of coconut milk to a boil over medium heat. Add the green curry paste and sauté for 3-5 minutes until the oil separates. Keep an eye on it; if it sticks, deglaze with a bit of coconut milk or chicken stock.

Toss in the chicken thighs, stirring to coat in those fragrant pastes. Pour in the chicken stock, remaining coconut milk, palm sugar, and fish sauce. Bruise the makrut lime leaves with a quick slap and add them to the pot. Let it simmer for 10-15 minutes, cooking until the chicken is tender.

If using Thai eggplant, cut it into bite-sized pieces and soak it in water briefly. When the chicken is tender, add the eggplant (cooking for about 2 minutes) until fork-tender. If using bamboo shoots, simply heat them for 1 minute.

Remove from heat, stir in the red pepper and Thai basil for that burst of freshness, and adjust your seasoning with more fish sauce if necessary. Serve hot over jasmine rice, and voilà!