Heat up oil in a saute pan over medium heat. Add sliced garlic and ginger and saute just until fragrant.
Add chicken tenders and some salt. Cook until chicken is done and a little golden. Take out chicken tenders and set them aside.
Deglaze the pan with vegetable stock.
Add sliced onion and pepper and cubed eggplant. Lightly salt and mix well.
Cook until veggies are soft and add chicken back to the pan.
Add Thai Coconut Curry sauce, mix well and simmer for 5-7 minutes.
Top off with fresh, diced green onion and serve.
Recipe from Lyuba at willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.