Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)

Name: Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)
Cuisine: Asian, Thai
Ingredients: 1¾ cup coconut milk, divided; 50 g (~3 Tbsp) green curry paste, store bought or homemade (see note); 1 cup chicken stock, unsalted; 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note); 2 Tbsp palm sugar, finely chopped (can substitute brown or granulated sugar, see note); 1½ - 2 Tbsp fish sauce; 3-4 kaffir lime leaves, roughly torn; 1½ cup bamboo shoots, canned (can use sliced or strips); 1 cup Thai basil; 1 spur chilies or ¼ red bell pepper, julienned; Jasmine rice for serving; 2 tsp coriander seeds; 1 tsp cumin seeds; ½ tsp white peppercorns; 15 green Thai chilies; 1 tsp salt; 15 Thai basil leaves, finely julienned; 3 Tbsp lemongrass, thinly sliced; 1 Tbsp galangal, finely chopped; 2 tsp kaffir lime zest, finely chopped (or sub lime zest); 2 tsp cilantro roots, finely chopped, or 2 Tbsp cilantro stems, finely chopped; 3 Tbsp shallots, finely chopped; 2 Tbsp garlic, finely chopped; 1 tsp fermented shrimp paste (gapi)