Step 1

Heat the vegetable oil in a large skillet or deep pan.

Step 2

Add the ginger, garlic, and Thai paste and stir for 40 seconds.

Step 3

Pour in the coconut milk and the chicken broth and stir until well-combined.

Step 4

Add the fish sauce and the sugar and stir well.

Step 5

Put the chicken in the pan, and allow it to simmer for around 8 minutes.

Step 6

Add the eggplant and simmer for another 5 minutes, stirring occasionally.

Step 7

Mix in the snow peas and the green onions and simmer for 2-3 more minutes.

Step 8

Squeeze in the lime juice, and add more fish sauce, to taste.

Step 9

Garnish with fresh cilantro and lime wedges, and serve over steamed rice, if desired.