Directions:
- Cut up the chicken into bite size pieces.
- Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste and ginger.
- Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add the rest of the milk, broth and fish sauce.
- Add the eggplant, veggies and potatoes. Let boil until 5 - 10 minutes.
- Stir and coat chicken with curry sauce.
- Let it boil until all the eggplant pieces are tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce.
- Add the pineapple.
- Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
- Serve hot with rice or rice noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.25 Kcal (1349 kJ) | ||
| Calories from fat | 159.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 27% | |
|---|---|---|---|
| Cholesterol | 2.31mg | 1% | |
| Sodium | 1043.13mg | 43% | |
| Potassium | 814.59mg | 17% | |
| Total Carbs | 39.01g | 13% | |
| Sugars | 16.17g | 65% | |
| Dietary Fiber | 7.62g | 30% | |
| Protein | 5.81g | 12% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 1mg | 34% | |
| Iron | 3.1mg | 17% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.64 Kcal (363 kJ) | ||
| Calories from fat | 42.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 27% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 1% | |
| Sodium | 280.44mg | 43% | |
| Potassium | 219mg | 17% | |
| Total Carbs | 10.49g | 13% | |
| Sugars | 4.35g | 65% | |
| Dietary Fiber | 2.05g | 30% | |
| Protein | 1.56g | 12% | |
| Vitamin C | 4.2mg | 26% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 0.8mg | 17% | |
| Calcium | 20.1mg | 7% | |
* 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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