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Heat A Wok Over Heat. Add Oil And When Hot, Add The Garlic, Shallots, And Curry Powder And Stir For About 20 Seconds Or Until Very Fragrant. Add The Soy Sauce, Chili Paste, Salt, Sugar, Coconut Milk, Turmeric, Water, Lemon Grass, Bean Curd Skins And Ginger, Then Combine. Add The Carrots And Onion, Then Cover And Simmer For 5 Minutes. Add The Sweet Potato, Cauliflower And Tomato And Cook Until The Veggies Are Tender, Another 15 Minutes Or So. Transfer To A Serving Bowl And Top With Some Of The Cilantro. Serve With Steamed Jasmine Rice.
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