Thai Chicken Curry with Eggplant and Mango | Cook Smarts

Name: Thai Chicken Curry with Eggplant and Mango | Cook Smarts
Total time: 25 min
Ingredients: 1 lb Chicken breasts, 1" / 2.5 cm cubes; 1 Eggplants, 1" / 2.5 cm cubes; 1/2 Onions, chopped; 1 Bell peppers, red, thinly sliced; 1/2 Mangos, chopped; 1 bunch Thai basil (opt), chopped; 1 Tbsp Lime juice; 2 tsp + 2 tsp Cooking oil; 1 Tbsp Yellow curry paste (sub red, panang or green); 1/2 cup Chicken stock (or water); 1/2 cup Coconut milk; 2 tsp Fish sauce; ~2 cups Leftover quinoa

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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...

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Ingredients

1 lb Chicken breasts, 1" / 2.5 cm cubes
1 Eggplants, 1" / 2.5 cm cubes
1/2 Onions, chopped
1 Bell peppers, red, thinly sliced
1/2 Mangos, chopped
1 bunch Thai basil (opt), chopped
1 Tbsp Lime juice
2 tsp + 2 tsp Cooking oil
1 Tbsp Yellow curry paste (sub red, panang or green)
1/2 cup Chicken stock (or water)
1/2 cup Coconut milk
2 tsp Fish sauce
~2 cups Leftover quinoa

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