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Cut the aubergines in half lengthways and then into slices about 1.5 cm thick. Warm the oil in a large, low-sided pan, then lightly brown the aubergines.
Cook the broad beans in boiling, lightly salted water for about 4 or 5 minutes. Drain them and, if you wish, remove their papery skins. Set aside.
Top and tail the green beans and cut them into short lengths. Trim the broccoli into florets, cutting any large clumps in half.
Put the curry paste into the aubergine pan and let it sizzle, stirring it so it doesn’t burn. Lower the heat and stir in the coconut milk. Let the milk come to a simmer without boiling.
Add the broad beans, green beans, and broccoli and let them cook for about 5 minutes, until tender.
Shred the spring greens and add to the curry, along with the aubergine. Squeeze lime into the curry.
Stir in Thai basil and coriander leaves. Serve with sticky rice.