Thai curry chicken and mixed vegetables

Cut the chicken into small cubes. In a small bowl, marinade the chicken together with garlic, light soy sauce and fine chopped lemon grass. Add a small amount of salt and oil into a small pot of water and bring it to boil. Add carrots, shiitake mushrooms, bamboo shoots, broad beans, egg plant, baby pok choy (with most of the green leaves removed) in boiling water and cook them for a few minutes. Remove all the water by using a vegetable strainer. Cool down the vegetable quickly by tossing them gently in the basket. Stirred fry chicken cubes, shallots, fine chopped lemon grass and garlic on high heat. After the chicken are cooked well, about 3 minutes, mix in the cooked vegetables, curry paste, coconut milk, and low salt chicken broth. Use light soy sauce and sugar to bring it to taste.