August 06, 2016
Main Dish, Curries, Poultry,
Chicken, Fruit, Mango, Asian, Thai, Budget-Friendly, Easy/Beginner Cooking, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Boneless Pieces more
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"This recipe was created for the Culinary Quest 2016 / Thailand and Indonesia for team IHπ.
For the eggplant, I used one long thin Asia one, but you can also use regular oval eggplants.
I'm not so much for heat, so I only used 1 teaspoon curry paste. Feel free to use 1 tablespoon or as much as you like."
Cut eggplant into 1/2 inch cubes, sprinkle with salt and let stand in a colander for 15 minutes.
While eggplant is standing, dice squash, bell pepper and mango and cube chicken breasts (1/2 inch cubes).
Pat eggplant dry.
In a large skillet, heat the oil and fry the eggplant for about 10 minutes or until slightly brown.
Add curry paste, sugar and lime juice to the pan, stir vigorously to distribute and dissolve paste, sugar and juice, then add fish and soy sauce.
Add diced squash and bell pepper, stir, the add coconut milk and chicken cubes.
Mix well and bring to a boil, cover and cook for about ten minutes, then add kidney beans, corn and green peas.
Mix well, boil for another 5 Minutes, then add mango pieces, mix well, heat through for a minute or so and serve with steamed rice.
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