Basil's Thai Green Coconut Curry - Paleo

For Homemade Green Curry Paste
1 With a mortar and pestle, pound cumin, coriander seeds and peppercorns together. Add in chilies and salt and bash.
2 Once chilies are finely bashed, add all of the remaining ingredients except the shrimp paste. Pound until broken down into a fine paste.
3 Once the ingredients are smoothly bashed, add the shrimp paste and continue to pound with the pestle until thoroughly combined.
4 The green curry paste is now ready to be used in a variety of dishes including coconut curries and soups. Store in a sealed container in the fridge for a few weeks. Maybe longer?
For Date Syrup
1 Add 4 pitted dates to a wide-mouth mason jar. Pour in 1/4 boiling water. Cover with foil or plastic wrap and let steep until very soft (approx. 8-10min). Using and immersion blender or regular blender, blend until smooth and creamy.
For Thai Green Coconut Curry
1 In a large wok or sauté pan, heat 2 tbsp coconut oil over med-heat. Add green curry paste and stir continuously until the scent of the curry paste perfumes the air  (approx. 30-60 seconds). 
2 Add ½ cup of coconut milk and continue to stir until a green oil surfaces (approx. 1-2 minutes).
3 Add sliced chicken and stir continuously until cooked and no longer pink in the middle (approx. 3-4 minutes).
4  Add remaining coconut milk and stir to combine. Add eggplant, bell peppers, bamboo shoots, lime leaves (or lemongrass) fish sauce and honey (or date syrup). Stir to combine and bring to a simmer. Cover with a lid and cook until the eggplant have softened and fork tender (approx. 6-7 minutes).
5 Remove from heat, add basil leaves. Stir gently. 

6 Serve overtop of cauliflower rice or shredded white cabbage. Garnish with a few more sprigs of fresh basil.