Roast coriander and cumin seeds in a dry frying pan until fragrant. Grind to a fine powder in a mortar and pestle. Empty into a bowl and set aside. Pound coriander root, galangal and salt. Then pound each ingredient separately – lemongrass, kaffir lime leaves, red eschalots, garlic and chillies. When you have a smooth paste, stir through ground spices, shrimp paste and turmeric.
To make the curry:
Heat vegetable oil in a saucepan and fry ½ cup green curry paste for 2-3 minutes or until fragrant. Add coconut milk and 1 cup of water and bring to a simmer. Add dried kaffir lime leaves, basil, chillies and fish sauce. Bring back to a simmer and add bamboo shoots and chicken. Simmer for about 5 minutes or until chicken is cooked. Served with steamed rice.