Thai Mango Curry
Recipe: #24596
August 06, 2016
Categories: Curries, Chicken, Mango, Asian, Thai, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Boneless Pieces, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.