Thaw the frozen vegetables in the microwave, then set aside.
In a small saucepan, heat oil over medium heat. Add the ginger, garlic, scallions, and lemongrass, and cook about 2-3 minutes until the vegetables become tender but not brown. Add the curry paste, and cook for an additional 2-3 minutes. Add the coconut milk, honey, soy sauce, and fish sauce. Bring the sauce to a boil.
Mix the cornstarch and chicken broth in a small bowl. Pour the broth mixture into the saucepan, and bring to a boil, stirring constantly.
Reduce the heat to a simmer. Add the chicken strips, and allow the strips to simmer for 5-8 minutes. Add the vegetables, cover, and continue cooking for 2-3 minutes or until the vegetables are heated through.
Divide the chicken and vegetable mixture into four even portions. Serve immediately.
