1. Heat 1 tbsp vegetable oil in a medium cooking pot over medium high heat and add garlic, fry until fragrant. Add Chicken, onion and eggplant and continue stir frying until they becomes wilted. Add yellow curry paste and mix them to combine evenly.
2. Add coconut milk, water and weipa (or gara soup) and bring to a boil.
3. Add all the seasoning ingredients and simmer for about 30 min over low heat.
4. Add baby corn lastly, then cook for another 5 min.