Prep: Cut eggplant into bite-sized chunks, leaving the skin on. Cut bell pepper into slices. Trim tough ends off the snow peas. If serving with rice, start your rice now.
Saute: Heat 1 Tbsp oil in a large saute pan or wok over medium heat, then add eggplant. Cook until slightly soft and brown on the edges, about 5 to 7 minutes. Add bell pepper and snow peas, continuing to cook until veggies are brightly colored, about 3 more minutes. Remove all veggies from the pan and cover to keep warm.
Broth: Heat another 1 Tbsp of oil in the saute pan or wok, then add curry paste. Cook for a minute, until fragrant, then add coconut milk and soy sauce. To amp up your curry (especially is using store bought curry paste), add any or all of the Optional Flavor Enhancers. Whisk to combine then taste, adding more curry paste as needed to suit your liking. Bring to a gentle simmer to serve.
Serve: Stir bamboo shoots and cooked veggies into broth. Spoon over rice, topping with Thai basil.
Coconut oil can be replaced with whatever cooking oil you have on hand.We used full fat coconut milk, but you could use light coconut milk here.