this is about a million times better than the pastes that you can get
you will need to go to the asian grocer to get some of the ingredients, but they are really cheap, and once you get some, they will last for months.
preperation time is about 45 mins for the paste, which makes about 5-6 currys, and to cook the curry is about 25 mins.
this recipe comes from the book i have which is just called curry. its great because it has curries from each different area, and it explains the ingredients you need and what flavours they give.
grab a beer - hoegaarden is my favourite, but i dont have it often given that its $90 a carton
Ingredients for Paste
heaped tbsp Birds eye chillis - the little green ones, really really hot
Long green chillis - these are not hot at all, you can just about eat them raw by themselves
salt
chopped galangal - looks a bit like ginger root - need to get it from the asian grocer
tumeric
ginger
shallots
garlic
thai shrimp paste - also from the asian grocers
white peppercorns
coriander seeds
make the paste
the chillies in the jar at the back are HOT so put in as much as you want
finished paste - a heaped tablespoon will make a pretty hot curry
Green curry chicken with eggplant and basil
coconut cream
Kreaung geng geng gwio warn - i.e the curry paste above
fish sauce
coconut milk
eggplant
chicken thigh
kaffir lime leaves - ABSOLUTELY ESSENTIAL - they give the fragrance that makes thai green curry what it is.
green chillies - great for a garnish, not hot at all
thai basil leaves
ginger
now make the actual curry
put the rice on
dice up the chicken thigh, eggplant and chilli
fry up some of the paste with some coconut cream
add the chicken
add the eggplant, then add some coconut cream
simmer for 10 minutes
finished product
so it definitely will be chicken 
