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Red Curry Chicken and Eggplant (Aubergine) Recipe

Red Curry Chicken and Eggplant (Aubergine) Recipe

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Red Curry Chicken and Eggplant (Aubergine)

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Ingredients:

Serving

1 (14 oz) can coconut milk
3 tbsp red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 japanese eggplants
2 tbsp fish sauce
4 kaffir lime leaves , torn into pieces
1/2 lime , juice of
2 fresh red chilies , cut into very thin strips
1/2 cup thai basil

Directions:

Heat a heavy saute pan over medium high heat.
Add 1/4 can of the thicker coconut milk.
When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
Add chicken and stir to coat well.
Cook for about 4 minutes until the chicken has changed color and firmed up.
Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
Stir in fish sauce and lime leaves.
Cook at a low simmer for 5 minutes.
Just before serving, stir in lime juice, chiles and basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	469.84 Kcal (1967 kJ)
Calories from fat	354.08 Kcal
		% Daily Value*
Total Fat	39.34g	61%
Cholesterol	100.77mg	34%
Sodium	568.29mg	24%
Potassium	678.91mg	14%
Total Carbs	17.88g	6%
Sugars	9.72g	39%
Dietary Fiber	6.91g	28%
Protein	13.56g	27%
Vitamin C	29.5mg	49%
Vitamin A	0.1mg	2%
Iron	1.2mg	7%
Calcium	29.1mg	3%

Amount Per 100 g
Calories	144.67 Kcal (606 kJ)
Calories from fat	109.03 Kcal
		% Daily Value*
Total Fat	12.11g	61%
Cholesterol	31.03mg	34%
Sodium	174.99mg	24%
Potassium	209.05mg	14%
Total Carbs	5.51g	6%
Sugars	2.99g	39%
Dietary Fiber	2.13g	28%
Protein	4.18g	27%
Vitamin C	9.1mg	49%
Iron	0.4mg	7%
Calcium	9mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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