Red Curry With Chicken and Eggplant Recipe

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Red Curry With Chicken and Eggplant
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  1. Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
  2. Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
  3. Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
  4. Simmer until the eggplant is tender.
  5. Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 313.55 Kcal (1313 kJ)
Calories from fat 198.28 Kcal
% Daily Value*
Total Fat 22.03g 34%
Cholesterol 56.25mg 19%
Sodium 1532.7mg 64%
Potassium 706.55mg 15%
Total Carbs 10.29g 3%
Sugars 3.2g 13%
Dietary Fiber 1.35g 5%
Protein 23.01g 46%
Vitamin C 1.9mg 3%
Iron 1.2mg 7%
Calcium 37.4mg 4%
Amount Per 100 g
Calories 130.52 Kcal (546 kJ)
Calories from fat 82.53 Kcal
% Daily Value*
Total Fat 9.17g 34%
Cholesterol 23.41mg 19%
Sodium 637.99mg 64%
Potassium 294.1mg 15%
Total Carbs 4.28g 3%
Sugars 1.33g 13%
Dietary Fiber 0.56g 5%
Protein 9.58g 46%
Vitamin C 0.8mg 3%
Iron 0.5mg 7%
Calcium 15.6mg 4%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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