Heat oil in a non-stick pan, add in the green curry paste and stir-fry for about 1 minute or until fragrant.
Add in chicken and stir-fry for 3 minutes.
Then add eggplant, red capsicum, carrots and lime leaves, and stir-fry until chicken is cooked.
Add in low-fat milk and water, and bring to a boil. Simmer for 5–10 minutes until vegetables are tender.
Serve with wholemeal bread.