Serves 2 2 tablespoons vegetable oil1 clove garlic, thinly sliced1⁄2 teaspoon grated ginger1⁄2 red onion, thinly sliced1⁄4 red bell pepper, thinly sliced1 tablespoon curry powder21⁄2 cups chicken broth1⁄2 cup coconut milk1 tablespoon Thai curry paste2 tablespoons nam pla (fish sauce)1 teaspoon rice wine vinegar2 kaffir lime leavesPinch each of salt and pepper8 (1⁄2-inch-thick) Thai eggplant slices 5 ounces dried rice noodles8 large shrimp, peeled and deveined, with tails
offPut the oil in a large sauté pan and set over medium heat.