Using a food processor, pulse the chillies, garlic,
ginger and lemongrass to a coarse paste. Set
aside. Mix the turmeric and chilli powder together
and rub it all over the aubergine wedges.
Heat the olive oil in frying pan, then brown the
aubergines, remove from the pan and set aside.
Cook the paste, sugar and shallots for a few mins,
then return the aubergines to the pan. Add the
fish sauce, coconut milk and stock or water, mix
well, and bring the liquid to the boil. Reduce
the heat and cook gently until the aubergine
is tender, but not mushy, about 15 mins. Season
to taste and sprinkle the coriander over the top.
Serve hot with steamed rice or bread to mop up
all the juices.