Heat a pan over low heat and add olive oil. Add the Panang curry paste and stir-fry until fragrant. Add 1 ladle of almond milk and stir until the oil separates.

Add the chicken breast and stir-fry until partially cooked. Season with stevia sugar and salt. Add the remaining almond milk and bring to a boil again. Add the pea eggplants, chili peppers, julienned ginger, and kaffir lime leaves.