For curry paste, place shallots, garlic, and ginger in a food processor. Add lemongrass, chiles, lime rind, and cilantro stalks (save leaves) and pulse until finely chopped.

Heat oil on lg. saute pan. Add curry paste and heat over med. high heat for 1 min. Add eggplant, red pepper, and mushrooms and cook 1 minute. Add okra, baby corn, and bamboo shoots and cook until veggies are tender about 5 min. Add snap peas and bean sprouts and cook another 30 sec.

Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve with rice, cilantro leaves, and lime wedges.