Ingredients
1 butternut squash, peeled & cubed
1 eggplant, cubed
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 lb chicken breast, cubed
14 ounces coconut milk
1/2 cup plus 1/4 cup water, divided
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoon yellow curry powder
2 teaspoons cornstarch
1 teaspoon ground cardamom
1 1/2 teaspoon dried basil
2 teaspoons hot chili sauce
Kosher salt
Description
Eggplant & Butternut Squash Chicken Curry Recipe. 1. Add Vegetable Oil To A Hot Pan. Slide In Garlic. Once It Sizzles, Add Chicken And Cook Halfway Through,…
Nibbledish
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter