Heat a pan over medium heat and add coconut milk.
Stir in the green curry paste, mixing well until fragrant.
Add the sliced chicken or tofu, cooking until browned.
Incorporate the eggplant and cook for about 5 minutes.
Add bell peppers and bamboo shoots, stirring to combine.
Season with fish sauce and sugar, adjusting to taste.
Allow the curry to simmer for 10 minutes on low heat.
Stir in the Thai basil leaves just before serving.
Taste and adjust seasoning if needed.
Serve hot with lime wedges on the side.