2) Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tbsp of water. Mix well and set aside.
3) Heat a wok over a medium heat. Add the oil, garlic, diced onion and lemon grass and stir-fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir-fry for 2 minutes.
4) Garnish with peanuts, rice paddy herb and coriander. Serve with jasmine rice, and a bowl of chilli and soy sauce for dipping.