Directions:
- Cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
- Add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
- Pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
- Reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
- Add basil and coriander, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.62 Kcal (2037 kJ) | ||
| Calories from fat | 343.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.14g | 59% | |
|---|---|---|---|
| Cholesterol | 79.28mg | 26% | |
| Sodium | 652.55mg | 27% | |
| Potassium | 941.42mg | 20% | |
| Total Carbs | 26.84g | 9% | |
| Sugars | 17.25g | 69% | |
| Dietary Fiber | 10.63g | 43% | |
| Protein | 11.69g | 23% | |
| Vitamin C | 60.3mg | 101% | |
| Iron | 0.1mg | 1% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.35 Kcal (437 kJ) | ||
| Calories from fat | 73.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 59% | |
|---|---|---|---|
| Cholesterol | 17mg | 26% | |
| Sodium | 139.93mg | 27% | |
| Potassium | 201.88mg | 20% | |
| Total Carbs | 5.76g | 9% | |
| Sugars | 3.7g | 69% | |
| Dietary Fiber | 2.28g | 43% | |
| Protein | 2.51g | 23% | |
| Vitamin C | 12.9mg | 101% | |
| Calcium | 10.4mg | 5% | |
* 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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