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Making the curry paste: pound together the green goat peppers, green bird’s eye chillies, lemongrass, galangal, bergamot zest, shallots, shrimp paste, garlic, coriander root, salt, and red turmeric until you get a smooth paste.
Making the dry spice powder: pan roast the white peppercorns, coriander seeds, cumin seeds, and Thai cardamom and then pound or grind into a fine powder.
Split the coconut cream (pour it into a hot pan bit by bit until it separates), then add the curry paste over medium heat. Stir for about 5 minutes until fragrant, then add the dry spice powder.
Season with palm sugar, fish sauce, and salt, adding coconut milk to keep it from reducing too much. Add the eggplants and simmer for about 10 minutes, keeping a watchful eye in case you need to add more coconut milk. Then stir in the basil leaves.
Taste and season as needed. Green curry should be rich and have a spicy heat with a balance of salty and sweet flavours.
Peel the prawns and season with salt. Grill for about 4-5 minutes.
Pour the green curry into a serving bowl, place the prawns on top, and garnish with the sliced bergamot leaves.