Set your stove to a medium heat. Combine the curry paste with a little coconut milk (about ¼ cup) in your skillet and stir to combine.
Add the minced ginger and shallot and stir to incorporate. Stir for around 2 minutes.
Next you will add the butternut squash, eggplant, and chickpeas and stir to combine.
Add the remaining coconut milk and diced tomatoes and again stir to combine.
Now bring the mixture to a boil, then cover your skillet, lower to a simmer, and simmer for around 15-20 minutes until the vegetables are tender.
Finally add fish sauce to taste! This is a very important step and really helps to put this dish over the top! Garnish with your selected garnishes!