Slice the aubergines in halves or quarters, depending on size, and place in a bowl with a teaspoon of lemon/lime juice or citric acid. This step is optional but will help keep the eggplant from discolouring.
Heat the thick coconut milk/cream and oil in a saucepan on medium high heat, stirring frequently, until the water begins to evaporate off and the liquid begins to separate into oily pools (the surface will appear initially as a thicker white solids with little holes). If this doesn’t happen after 8-10 minutes, just carry on with the recipe anyway.
Knock the heat down to medium-low and add the curry paste, stirring to coat in the oil. Continue to cook for about 5 minutes, stirring constantly, until the smell of raw garlic and shallot has cooked off.
Add the thinner coconut milk, lime leaves, palm sugar, soy sauce, and rehydrated TVP. Bring the curry to a boil and then turn the heat down to maintain a simmer (small, occasional bubbles).
Drain away the acidulated water from the aubergines and add them to the curry. Cook for 10-15 minutes, until the eggplants are tender but not mushy. They should still have a little bit of crunch to them.
The flavour profile is meant to be salty and spicy, with a hint of sweetness. Taste for salt and season with additional soy sauce to taste.
Add sliced chillies and basil leaves. Serve with jasmine rice.