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Prepare potatoes. Remove outer leaves and trim ends and tough tops of lemongrass. Slice as finely as possible. Trim beans. Peel carrots and cut both diagonally into 3½ cm pieces. Slice eggplant into 2½ cm rounds, salt and let stand 10 minutes then drain liquid and quarter each round.
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Heat oil in a heavy-based pan, add spring onions and garlic and sauté until just golden. Add curry powder, shrimp paste if desired, lemongrass and chili and cook about 6 minutes. Add stock, coconut milk, fish sauce and lime leaves or citrus peel. Cover and bring to the boil.
- Reduce heat to medium, add carrots, potatoes, beans and eggplant. Part-cover and simmer until vegetables are tender and liquid has reduced. Season with salt.
