Directions:
- Place all green curry paste ingredients in an electric blender and process until the mixture is smooth, (the thailander pound this paste with a pestle and mortar)
- Pour the coconut milk, kaffir lime leaves and the green curry paste into a large saucepan.
- When it boils add chicken, fish sauce and sugar.
- Cook for 5 minutes, Add eggplants simmering for 5 minutes.
- Add the coconut cream, stir.
- Add basil leaves. garnish with the red pepper and serve with steamed rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1461.82 Kcal (6120 kJ) | ||
| Calories from fat | 848.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.31g | 145% | |
|---|---|---|---|
| Cholesterol | 151.05mg | 50% | |
| Sodium | 3841.02mg | 160% | |
| Potassium | 1943.47mg | 41% | |
| Total Carbs | 113.28g | 38% | |
| Sugars | 76.05g | 304% | |
| Dietary Fiber | 22g | 88% | |
| Protein | 60.46g | 121% | |
| Vitamin C | 488.3mg | 814% | |
| Iron | 6.7mg | 37% | |
| Calcium | 198.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 107.14 Kcal (449 kJ) | ||
| Calories from fat | 62.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 145% | |
|---|---|---|---|
| Cholesterol | 11.07mg | 50% | |
| Sodium | 281.52mg | 160% | |
| Potassium | 142.44mg | 41% | |
| Total Carbs | 8.3g | 38% | |
| Sugars | 5.57g | 304% | |
| Dietary Fiber | 1.61g | 88% | |
| Protein | 4.43g | 121% | |
| Vitamin C | 35.8mg | 814% | |
| Iron | 0.5mg | 37% | |
| Calcium | 14.6mg | 20% | |
* 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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