1. Make the Curry Paste:

1. Toast Seeds: Heat a dry pan over medium heat and toast the cumin seeds and coriander seeds until they start to pop and become fragrant, about 2-3 minutes. Let them cool.
2. Blend Paste: In a food processor or mortar and pestle, combine the toasted seeds, green chilies, bell pepper, shallot, garlic, ginger, lemongrass, coriander roots, and shrimp paste. Blend with a tablespoon of vegetable oil until you have a smooth paste. You can add a bit of water if needed to help blend.

2. Prepare the Curry:

1. Heat Oil: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat.
2. Cook Paste: Add 2 tablespoons of the green curry paste to the pan. Cook for 2-3 minutes, stirring constantly, until fragrant. You can add more paste if you prefer a stronger flavor.
3. Add Coconut Milk: Pour in the coconut milk and stir to combine with the curry paste. Let it come to a gentle simmer.
4. Add Broth: Add the chicken or vegetable broth and stir. Let it simmer for about 5 minutes.
5. Season: Stir in the fish sauce (or soy sauce) and sugar. Taste and adjust seasoning as needed.
6. Add Vegetables and Protein: Add the Thai eggplants, bamboo shoots, bell pepper, and snap peas. If using chicken or tofu, add it now. Simmer for about 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
7. Add Basil: Stir in the fresh basil leaves and cook for an additional 2 minutes until the basil is wilted.

3. Serve:

• Garnish and Enjoy: Serve the green curry hot, garnished with additional basil if desired. It pairs beautifully with jasmine rice or steamed rice.