Masaman curry with chicken, tomatoes, eggplant, squash & string beans
Ingredient	Amount	Unit	Calories/unit	Calories
Chicken (Boneless Thighs)	1.3	pounds	567.00	737.10
Eggplant	2	pounds	117.94	235.88
String Beans	12	Oz	8.78	105.36
Pattypan Squash	22	Oz	11.34	249.48
Mixed Cherry Tomatoes	1.5	Lb	95.26	142.88
Fresh Pineapple	10	oz	13.89	138.90
Coconut Milk (Royal lite)	1	tin light	390.00	390.00
Chicken stock	0.5	tin no fat	30.00	15.00
Red Bell Pepper	0.5	Piece		15.00
Masaman curry paste	4	tbls	22.50	90.00
Thai fish sauce	8	tbls	20.00	160.00
Basil	1	Bunch	5.00	5.00
Thai Chilies (Dry Red)	4	peppers	0.70	2.80
			Total Calories	2287.40
			Yield = 6 Servings	381.23	Per Serving
Method:
Cut all ingredients into bite sized pieces. Chop basil moderately fine.
Chill coconut milk. Open without shaking. Skim off the cream at the top. Fry curry paste in the cream over
moderate heat until the paste is incorporated and fragrant. Add the rest of the coconut milk, the chicken stock,
the chilies, and all the veggies except the tomatoes and pineapple. Add the fish sauce.
Cook covered over moderate heat until the veggies are just getting cooked. Add the chicken and pineapple.
Add the basil. Just as the chicken is cooked through, add the cherry tomatoes and cook for just a minute or so.
Serve with rice.