2 Green onions (scallions), sliced thinly
3 cloves Garlic, crushed
75 ml Oil
2 stalks Lemon grass
45 g Curry powder
5 g Shrimp paste (optional)
2 Dried chili peppers, chopped
250 ml Coconut milk
250 ml Broth
1 tablespoon Nuoc cham sauce
2 Lime leaves
115 g Carrots
115 g Green beans
225 g New potatoes, peeled and quartered
1 Eggplant
1/4 Salt

Prepare vegetables. Remove outer leaves and tough tops and trim ends of lemon grass. Slice as finely as possible. Trim beans and peel carrots. Cut both vegetables diagonally into 1 1/2 in pieces. Slice eggplant into 1 in rounds, salt, let stand 10 minutes. Drain liquid and quarter each round. Heat oil in a heavy based pan, add green onions (scallions) and garlic. Sauté until just golden. Add curry powder, shrimp paste if desired, lemon grass and chili peppers. Cook for 6 minutes. Add broth, coconut milk, nuoc cham sauce and lime leaves o citrus peel. Cover and bring to boil. Reduce heat to medium, add carrots, potatoes, beans and eggplant. Partially cover and simmer until vegetables are tender and liquid has reduced.