This light curry is exceptionally fragrant with lemongrass and wild lime leaves.
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In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the eggplant and lemongrass and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp and tofu and continue to simmer.
After another 2 minutes, add the bamboo shoots and bok choy and continue to simmer until everything is tender and cooked through, about 1 more minute.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir the slivered lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass or tell your guests to eat around it. Garnish with the cilantro leaves.
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