Heat the oil in a wok over a moderate heat. Add the curry paste and stir-fry for 1 minute. Add the chicken, fish sauce and kaffir lime leaves, and stir-fry for 5 minutes.
Pour in the measurement water and bring to the boil, then lower the heat before adding the aubergines and bamboo shoots. Stir well and simmer for 10 minutes, stirring occasionally.
Stir the green chillies into the curry. Garnish with Thai sweet basil and green chilli slices and serve with rice, if liked.