Fry sliced shallots in oil over medium heat for 3 minutes.
Add chili and fry for 1 minute.
Stir in curry paste and fry for an additional minute.
Pour in vegetable stock, coconut milk, and fish sauce and bring to a boil.
Simmer the sauce for 5 minutes over reduced heat.
Add aubergine and lime leaves and cook for 10 minutes.
Boil the rice according to package instructions.
Add tofu and green pepper to the curry and simmer uncovered for 3 minutes.
Add mangetout, baby corn, and lime juice and cook for 3 minutes.
Serve curry over rice topped with coriander and lime wedges.