In a wok, heat a small amount of oil over medium heat. Add the green curry paste and saut? for 1-2 minutes until fragrant.

Pour in the coconut milk and vegetable broth, stirring to combine.

Add the sliced chicken and tofu (if using) to the wok. Cook for about 5-7 minutes until the chicken is cooked through.

Stir in the bell peppers, zucchini, eggplant, and lime leaves. Cook for an additional 10 minutes until the vegetables are tender.

Add the baby spinach and cook until wilted.

Remove from heat and garnish with fresh basil and cilantro. Serve hot with lime wedges on the side.