Authentic coconut-based curry with bamboo shoots and fresh basil.
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Heat the coconut oil in a large wok or deep skillet over medium heat and lightly brown the tofu cubes on all sides, then set aside.
Skim the thick cream from the top of the coconut milk can and add it to the wok, stirring until it begins to bubble and release its oil.
Add the green curry paste to the coconut cream and fry for 2-3 minutes until fragrant and the oil separates further.
Stir in the remaining coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
Add the Thai eggplant and bamboo shoots, cooking for about 5-7 minutes until the eggplant is tender but not mushy.
Stir in the palm sugar, soy sauce, and torn lime leaves, adjusting the seasoning to balance sweet and salty flavors.
Return the tofu to the pan and stir in the fresh Thai basil leaves just until they wilt.
Remove from heat immediately and serve hot over steamed jasmine rice, garnished with sliced red chilies.
