Thai Curried Chicken With Coconut And Mango

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Washington Post

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Ingredients

1 to 2 teaspoon yellow curry paste, or other mild curry paste

3/4 cup light coconut milk

3/4 cup fat-free half-and-half

1 firm mango, peeled, pitted and coarsely chopped (about 1 1/4 cups)

1 tablespoon olive oil

1 small onion, coarsely or finely chopped

1 teaspoon finely minced garlic

2 cups low-sodium chicken broth

1 medium eggplant, preferably Japanese, peeled or unpeeled and cut into 1-inch cubes

4 boneless, skinless, grilled chicken breast halves, sliced (4 to 6 ounces each, before grilling)

Salt

Freshly ground black pepper

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