Directions:
- Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
- Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.
- Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.52 Kcal (1195 kJ) | ||
| Calories from fat | 102.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.42g | 18% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 795.45mg | 33% | |
| Potassium | 1056.28mg | 22% | |
| Total Carbs | 12g | 4% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 36.96g | 74% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 1.9mg | 11% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.73 Kcal (313 kJ) | ||
| Calories from fat | 26.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 18% | |
|---|---|---|---|
| Cholesterol | 26.26mg | 33% | |
| Sodium | 208.2mg | 33% | |
| Potassium | 276.48mg | 22% | |
| Total Carbs | 3.14g | 4% | |
| Sugars | 1.47g | 22% | |
| Dietary Fiber | 1.32g | 20% | |
| Protein | 9.67g | 74% | |
| Vitamin C | 5.2mg | 33% | |
| Iron | 0.5mg | 11% | |
| Calcium | 18.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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