Eggplant & Butternut Squash Chicken Curry
Photo: The Duo Dishes
Ingredients
1 butternut squash, peeled & cubed
1 eggplant, cubed
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 pound chicken breast, cubed
14 ounces coconut milk
1/2 cup plus ΒΌ cup water, divided
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons yellow curry powder
2 teaspoons cornstarch
1 teaspoon ground cardamom
1 1/2 teaspoons dried basil
Preparation
1
Add vegetable oil to a hot pan. Slide in garlic. Once it sizzles, add chicken and cook halfway through, approximately 3-6 minutes.
2
3
Immediately throw in the butternut squash and eggplant and simmer covered until veggies soften, approximately 7 -10 minutes.
4
In a small bowl, stir water into cornstarch and pour into curry mixture. Cook another 5-7 minutes.
.
About
This recipe was truly inspired by two lonely vegetables--butternut squash and eggplant. As they sat in the kitchen, uneaten, we figured there had to be a way to create something lovely with them. Unbeknownst to us, they work really well together with curry! You can definitely try shrimp instead of chicken or go meatless all together and perhaps use cubes of tofu.
Yield:
6.0
Added:
Thursday, December 31, 2009 - 12:55am