Created by Mia in Germany on August 6, 2016
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.