1. Heat 1-2 tablespoons of cooking oil in a large pot. Sweat shallots and garlic until translucent. Add another tablespoon of oil, add curry powder, whisk together and fry all ingredients for roughly 1 minute. Do not burn.
2. Lower heat and stir in coconut milk until all curry is mixed into the milk, then bring to a simmer.
3. Add potatoes, peppers, and eggplants to the pot. Cover with lid before allowing the vegetables to cook for roughly 15-20 minutes. Stir gently every 5 minutes or so. Potatoes are finished when they can be pierced easily with a fork.
4. Serve in a bowl over steamed rice, with lime wedge, Thai basil, and slices of hot red chile as accoutrements.
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