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Thai Chicken Curry with Eggplant and Mango
with quinoa

Active: 25 min Total: 25 min
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.


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


  1. Chicken / Eggplants / Onions/ Red peppers - Prep as directed. (Can be done 3 days in advance)
  2. Mangos/ Thai basil/ Limes - Prep as directed.

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  1. 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.
  2. 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.
  3. Add red peppers and saute ~2 minutes. Add stock, coconut milk and fish sauce. Bring to a boil.
  4. Reduce heat and add chicken and eggplant. Simmer for 1 minute. Remove pan from heat. Stir in mango, basil and lime.
  5. Serve over leftover quinoa (made on Monday)!



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