Chop the vegetables according to the instructions, and transfer to a large resealable bag or container.

Cut the chicken into bite-sized pieces and transfer to a large resealable bag or container.

Combine the curry paste, dried ginger, fish sauce, lime juice, sugar, stirring until combined. Store in a resealable container.

The vegetables, chicken, and combined seasoning ingredients will store for up to 4 days in the fridge and up to 3 months in the freezer.

Thaw ingredients as necessary.

Follow the instructions in Steps 4-7 and serve hot.

Peel and cut the carrots into 1” pieces.

Dice the red bell pepper and eggplant.

Cut the chicken into bite-sized pieces.

Heat the oil in a large pan over medium heat until oil is shimmering. Add the vegetables and cook, stirring occasionally, until the carrots have softened, about 10-12 minutes.

Add the chicken, curry paste, dried ginger, fish sauce, lime juice, and sugar and toss to coat.

Stir in the coconut milk and chicken broth. Let the mixture come to a hard simmer, then let cook, stirring occasionally, for about 18-20 minutes or until the sauce has reduced and starts to thicken.

Remove the sauce from the heat and serve over cooked long-grain rice.