Combine Five Tastes Curry Paste, lemongrass, peanut oil and kaffir lime leaf in a small bowl and set aside.
Combine vegetables and remaining oil in a large bowl and toss well to coat in oil.
Heat a large non stick frypan or BBQ grill plate, add vegetables and cook turning occasionally until tender but still crisp. Reduce heat and brush vegetables with curry paste mixture on both sides. Continue cooking, tossing gently until tender.
Serve as an accompaniment to BBQ meat or fish with steamed rice.