any desired toppingssuch as peanuts, cilantro, lime juice, thai basil, etc..
In a large pot, heat olive oil over medium heat. Saute onion until mostly tender, about 4 minutes. Stir in garlic, ginger and vegetables and cook another 2 minutes.
Pour in coconut milk, curry paste, soy sauce, vinegar and sugar. See if it's as saucy as you'd like. If you'd like more 'broth', add in chicken broth as needed. (I added in about 1 cup.)
Gently simmer vegetables for about 10 minutes or until crisp-tender.
Stir in shredded chicken and serve over brown rice. Top with any desired toppings.
*I used fresh ginger and used a microplane to grate. You really need it grated to meld into the sauce completely. Powdered ginger will work in a pinch. Of course, adjust fresh or dried ginger according to your taste.**I used a variety of vegetables based on what I had in my fridge and would advise you to do the same. Harder vegetables, like sweet potato or butternut squash that take a longer time to cook should be cut into small cubes so they cook as quickly as the broccoli or snow peas.***If you don't have pre-cooked or rotisserie chicken, one large raw chicken breast is plenty of meat for the dish, since it is so vegetable heavy. Just place the whole piece of chicken into the pot with the coconut milk and other spices in step 2. Cover and simmer gently for 12-15 minutes or until the chicken has completely cooked through. Remove the chicken to shred, then stir back in and serve.