1. | Melt the butter in a large saucepan over high heat, add the eggplant, and sauté until soft. Add the ginger, green onions, and garlic. Sprinkle the curry powder into the pan and toast for a moment. |
2. | Add the squash and potato, stirring to coat them with the spices. |
3. | Continue to stir for a few minutes, then add the coconut milk, broth, and chili paste. Bring to a gentle boil, add the chicken, then reduce the heat and simmer for 15 minutes. Season with salt and pepper and serve over rice. |