Thai Mango Curry

Prep Time
Cook Time
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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."

Original recipe yields 4 servings


  • Serving Size: 1 (453.5 g)
  • Calories 719
  • Total Fat - 20.3 g
  • Saturated Fat - 15.6 g
  • Cholesterol - 48.2 mg
  • Sodium - 1166.4 mg
  • Total Carbohydrate - 91.9 g
  • Dietary Fiber - 33.1 g
  • Sugars - 19.5 g
  • Protein - 48.5 g
  • Calcium - 203.5 mg
  • Iron - 11.6 mg
  • Vitamin C - 89.9 mg
  • Thiamin - 0.7 mg

Step 1

Cut eggplant into 1/2 inch cubes, sprinkle with salt and let stand in a colander for 15 minutes.

Step 2

While eggplant is standing, dice squash, bell pepper and mango and cube chicken breasts (1/2 inch cubes).

Step 3

Pat eggplant dry.

Step 4

In a large skillet, heat the oil and fry the eggplant for about 10 minutes or until slightly brown.

Step 5

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.

Step 6

Add diced squash and bell pepper, stir, the add coconut milk and chicken cubes.

Step 7

Mix well and bring to a boil, cover and cook for about ten minutes, then add kidney beans, corn and green peas.

Step 8

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.

Tips & Variations

No special items needed.