A fusion dish replacing tofu with Indian paneer cheese in a traditional spicy green curry base.
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Heat the vegetable oil in a large wok or deep skillet over medium heat.
Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate from the paste.
Slowly pour in half of the coconut milk, stirring constantly to incorporate the paste into a smooth liquid.
Add the Thai eggplant and bamboo shoots, then simmer for 5 minutes until the vegetables begin to soften.
Pour in the remaining coconut milk along with the palm sugar and soy sauce, stirring well to balance the flavors.
Gently fold in the fried paneer cubes and the torn lime leaves, allowing them to simmer in the sauce for 3-4 minutes.
Turn off the heat and immediately stir in the fresh Thai basil leaves until they wilt slightly.
Serve hot over jasmine rice, garnished with sliced red chilies for extra heat.
