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.
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 ¼ 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
2 teaspoons hot chili sauce
Kosher salt
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. In a small bowl, thoroughly mix coconut milk with fish sauce, hot chili sauce, 1/2 cup water, curry, cardamom, sugar and dried basil. Add to the chicken and garlic.
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.
5. Remove from heat and let sit for 5-10 minutes. Sauce will continue to thicken. Sprinkle with salt to taste before serving.
Credit: Foodista