Toss chicken with cornstarch and 1 TBS fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 tablespoon oil in pan. If using eggplant, sautee eggplant for 4 mins and remove from pan. Add green curry paste to skillet and a little oil to sautee. Add 1/2 can cococut milk and bring to boil. Add additional 1 tablespoon of fish sauce, ginger powder, brown sugar, sriracha and lime juice. Add veggies and bring to a simmer for 3 mins. Add remaining coconut milk and bring to a simmer. Add chicken and eggplant, and simmer for an additional 3 mins or until veggies are tender.
Go to full version of