Heat 2 tbsp olive oil over medium-high heat in a large sauce pan. When it smokes slightly, add sliced garlic, onion, dry chilli pepper (optional) with a few pinches of sea salt to fragrant the oil. (about 30 seconds)
Add sliced chicken breast. Season with more sea salt and black pepper. Stir with a wooden spoon until the meat turns white and slightly cooked through.
Add 1 can of coconut milk, 1 tbsp fish sauce (optional), 3 tsp green curry paste, and chopped carrots. Give it another stir and lower the heat to medium/ medium-low. Cover with a lid and cook until the chicken is cooked through and no longer pink.
Add the rest of veggies - zucchinis, eggplants, bell peppers - and continue to cook until the eggplants turn soft but not mushy.
Taste the broth and season with more salt and pepper if needed.
Once everything is cooked, turn off the heat and let the meat rest and soak in green curry broth to absorb the flavor.
Reheat the pot when you are ready to eat and serve with your favorite leafy greens, spaghetti squash or white rice.
FYI - The meat will taste more flavorful if you let it chill in the curry broth and wait until the pot is no longer hot.
FYI - If more broth is needed, add ⅓ cup of vegetable or chicken broth.