Add just enough water to the grated coconut to make 200ml thick coconut milk. Add remaining water to make 425ml thin coconut milk and set aside.
In a saucepan, heat two tablespoons of oil and green curry paste on medium-high heat and cook until the curry paste bubbles. Add the thin coconut milk and bamboo shoots, and stir well. Cook for about 3-4 minutes. Add in prawns, fish and pea brinjals, and bring to a simmering boil. Add kaffir lime leaves, seasoning, red chillies and basil leaves. Pour in thick coconut milk and cook for 1-2 minutes. Dish out and serve.