Directions:
- Heat the oil in a large pan and cook the shallots and garlic for a few mins until golden. Add the coconut milk, chicken stock lemongrass and curry paste and bring to the boil, stiring until the paste disolves.
- Add the chicken and aubergine to the pan and simmer gently for 15 mins until cooked
- Through.Whilst this is simmering cook your rice.
- Divide your rice between two bowls, spoon the curry over, and pile the bean sprouts on top and serve with a wedge of limes for squeezing over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.15 Kcal (2655 kJ) | ||
| Calories from fat | 383.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.64g | 66% | |
|---|---|---|---|
| Cholesterol | 13.79mg | 5% | |
| Sodium | 467.31mg | 19% | |
| Potassium | 726.47mg | 15% | |
| Total Carbs | 55.5g | 19% | |
| Sugars | 11.33g | 45% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 14.41g | 29% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6mg | 33% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 154.35 Kcal (646 kJ) | ||
| Calories from fat | 93.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 66% | |
|---|---|---|---|
| Cholesterol | 3.36mg | 5% | |
| Sodium | 113.74mg | 19% | |
| Potassium | 176.82mg | 15% | |
| Total Carbs | 13.51g | 19% | |
| Sugars | 2.76g | 45% | |
| Dietary Fiber | 1.47g | 24% | |
| Protein | 3.51g | 29% | |
| Vitamin C | 4.7mg | 32% | |
| Iron | 1.5mg | 33% | |
| Calcium | 14.1mg | 6% | |
* 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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