Put the oil in a large sauté pan and set over medium heat. Once the pan is hot, add the garlic, ginger, lemongrass, onion, and bell pepper and/or Thai chili and cook, stirring often, until the vegetables become soft, 4 to 5 minutes. Mix the curry powder and cook until it is well absorbed, about 1 minute. Then add the chicken broth, coconut milk, Thai curry paste, nam pla, rice wine vinegar, kaffir lime leaves, and salt and pepper. Mix well and add the eggplant and mushrooms. Simmer for 15-20 minutes, until the eggplant is tender. Remove the kaffir lime leaves and discard.
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