Thai Chicken Curry with Eggplant and Mango
with quinoa
Nothing says bold flavor like a Thai curry, and we think you'll love this savory combination with a hint of sweetness from fresh mango. We serve it over quinoa as a healthier alternative to classic rice.
Smarts: The spice in this curry can be easily adapted - use a mild curry paste or kick up the heat with Sriracha or red pepper flakes.
Smarts: The spice in this curry can be easily adapted - use a mild curry paste or kick up the heat with Sriracha or red pepper flakes.
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Proteins
Cuisines
Ingredients
Thai Chicken Curry with Eggplant and Mango:
- Chicken breasts - 1 lb , 1" / 2.5 cm cubes
- Eggplants - 1 , 1" / 2.5 cm cubes
- Onions - 1/2 , chopped
- Bell peppers, red - 1 , thinly sliced
- Mangos - 1/2 , chopped
- Thai basil (opt) - 1 bunch , chopped
- Lime juice - 1 Tbsp
- Cooking oil - 2 tsp + 2 tsp
- Yellow curry paste (sub red, panang or green) - 1 Tbsp
- Chicken stock (or water) - 1/2 cup
- Coconut milk - 1/2 cup
- Fish sauce - 2 tsp
- Leftover quinoa - ~2 cups
Prep
- Chicken / Eggplants / Onions/ Red peppers - Prep as directed. (Can be done 3 days in advance)
- Mangos/ Thai basil/ Limes - Prep as directed.
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Make
- Heat wok over medium-high heat. Add first part of cooking oil. When oil shimmers, add chicken and eggplant. Season with some salt. Saute until chicken is cooked through and eggplant is tender ~5 minutes. Remove chicken and eggplant from wok and set aside.
- Return wok to heat and add second part of cooking oil. Add onions and saute until translucent ~2 minutes. Add curry paste and stir to coat onions.
- Add red peppers and saute ~2 minutes. Add stock, coconut milk and fish sauce. Bring to a boil.
- Reduce heat and add chicken and eggplant. Simmer for 1 minute. Remove pan from heat. Stir in mango, basil and lime.
- Serve over leftover quinoa (made on Monday)!
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