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 34 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 12 minutes. Dish out and serve.