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Thai Chicken and Eggplant (Aubergine) Curry Recipe

Thai Chicken and Eggplant (Aubergine) Curry Recipe

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Thai Chicken and Eggplant (Aubergine) Curry

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Ingredients:

Serving

1 (14 oz) can unsweetened coconut milk
3 tbsp green curry paste
1 lb boneless skinless chicken breast, sliced into thin strips
1/2 lb japanese eggplant , cut into thick coins
3 kaffir lime leaves
2 tbsp fish sauce
2 tsp brown sugar
3/4 cup sweet basil ( preferably thai)
slivered hot chili pepper ( amount to taste)
steamed jasmine rice

Directions:

Heat coconut milk in wok and whisk curry paste in until smooth.
Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
Add eggplant, lime leaves, fish sauce, brown sugar.
Taste for sweetness, saltiness etc, and correct if needed.
Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
Stir in basil leaves and chilies and serve with steamed jasmine rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	234.52 Kcal (982 kJ)
Calories from fat	110.26 Kcal
		% Daily Value*
Total Fat	12.25g	19%
Cholesterol	66.89mg	22%
Sodium	1155.88mg	48%
Potassium	545.72mg	12%
Total Carbs	9.23g	3%
Sugars	4.95g	20%
Dietary Fiber	2.93g	12%
Protein	24.19g	48%
Vitamin C	22mg	37%
Vitamin A	0.1mg	4%
Iron	1.7mg	10%
Calcium	25.5mg	3%

Amount Per 100 g
Calories	109.28 Kcal (458 kJ)
Calories from fat	51.38 Kcal
		% Daily Value*
Total Fat	5.71g	19%
Cholesterol	31.17mg	22%
Sodium	538.62mg	48%
Potassium	254.3mg	12%
Total Carbs	4.3g	3%
Sugars	2.31g	20%
Dietary Fiber	1.37g	12%
Protein	11.27g	48%
Vitamin C	10.3mg	37%
Vitamin A	0.1mg	4%
Iron	0.8mg	10%
Calcium	11.9mg	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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