1.Heat half the vegetable oil in a medium saucepan over medium heat; cook paste 2 minutes or until fragrant. Stir in coconut milk and sesame oil; bring to a simmer. Add carrot, capsicum and corn; simmer, uncovered, minutes or until tender. Season to taste.
2.Meanwhile, heat 1 teaspoon of the remaining vegetable oil in a small 20cm (8-inch) (base measurement) non-stick frying pan over medium heat. Whisk eggs with the water. Pour half the egg mixture into pan, swirl to coat base; cook 1 minute or until golden underneath. Turn or flip omelette, cook for a further 30 seconds. Transfer omelette to a warmed plate; repeat with remaining vegetable oil and egg mixture.
3.Divide vegetable mixture, half the curry mixture and sprouts between omelettes; fold omelette over. Spoon over remaining curry mixture; sprinkle with herbs.
You can also cut the carrot into thin strips using an Asian julienne vegetable peeler, available from Asian food stores.