Thai Green Curry with Vegetables

Prepare the Curry BaseScoop the thick cream from the top of one can of coconut milk into a wok or large pan over medium-high heat. When it begins to separate and sizzle, add the green curry paste. Fry for 2-3 minutes until very fragrant, stirring constantly.Build the CurryAdd the remaining coconut milk, kaffir lime leaves, fish sauce, and palm sugar. Bring to a gentle simmer. Add the eggplant and green beans first as they take longer to cook. Simmer for 10 minutes.Add the bamboo shoots, bell pepper, and tofu if using. Cook for another 5-7 minutes until all vegetables are tender but still have some bite. Taste and adjust seasoning - it should be a balance of salty, sweet, and spicy.ServeRemove from heat and stir in fresh Thai basil leaves. Serve immediately over steamed jasmine rice. Garnish with additional basil, sliced chilies, and a squeeze of lime if desired.