Heat the oil in a large nonstick wok or saucepan and add the curry paste and chillies. Stir-fry for 2–3 minutes and then add the chicken. Stir and cook for 5–6 minutes or until the chicken is sealed and lightly browned.
Stir in the coconut milk, stock, lime leaves, fish sauce, palm sugar and pea aubergines. Simmer, uncovered for 10–15 minutes, stirring occasionally.
Add the green beans and bamboo shoots and continue to simmer for 6–8 minutes.
Remove from the heat and stir in the herbs and lime juice. Serve ladled into warmed bowls accompanied by steamed jasmine rice, if liked.