Ingredients
- 15 ounces red kidney beans
- 1/2 cup whole kernel corn (sweet)
- 1/2 cup green peas
- 1 red bell pepper
- 1 yellow summer squash (medium)
- 1 eggplant (medium)
- 1/2 pound boneless chicken breasts (2 halves)
- 1 large (7 ounce) mango
- 8 ounces coconut milk (1 cup)
- 1 teaspoon curry paste (to 1 tablespoon, to taste green curry paste)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar
- Lemon juice (from 1/2 lime)
- 28 grams coconut oil (2 tablespoons, or other cooking oil
How to Make
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Step 1: Cut eggplant into 1/2 inch cubes, sprinkle with salt and let stand in a colander for 15 minutes.
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Step 2: While eggplant is standing, dice squash, bell pepper and mango and cube chicken breasts (1/2 inch cubes).
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Step 3: Pat eggplant dry.
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Step 4: In a large skillet, heat the oil and fry the eggplant for about 10 minutes or until slightly brown.
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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.
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Step 6: Add diced squash and bell pepper, stir, the add coconut milk and chicken cubes.
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Step 7: Mix well and bring to a boil, cover and cook for about ten minutes, then add kidney beans, corn and green peas.
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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.
We hope you enjoy this recipe!
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