Thai Green Curry With Chicken And Eggplant Quotgae... Recipe

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Thai Green Curry With Chicken And Eggplant Quotgae...
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  1. In a large saucepan over high heat, fry the curry paste in the coconut oil until fragrant, about 30 seconds.
  2. Reduce the heat to medium and add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
  3. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color.
  4. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue to stir until the chicken is cooked through.
  5. Serve with sticky rice or jasmine rice
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 558.83 Kcal (2340 kJ)
Calories from fat 427.88 Kcal
% Daily Value*
Total Fat 47.54g 73%
Cholesterol 76.55mg 26%
Sodium 1014.48mg 42%
Potassium 466.27mg 10%
Total Carbs 19.49g 6%
Sugars 11.74g 47%
Dietary Fiber 4.91g 20%
Protein 18.45g 37%
Vitamin C 8.2mg 14%
Vitamin A 0.1mg 2%
Iron 3.9mg 22%
Calcium 30.2mg 3%
Amount Per 100 g
Calories 203.02 Kcal (850 kJ)
Calories from fat 155.45 Kcal
% Daily Value*
Total Fat 17.27g 73%
Cholesterol 27.81mg 26%
Sodium 368.55mg 42%
Potassium 169.39mg 10%
Total Carbs 7.08g 6%
Sugars 4.26g 47%
Dietary Fiber 1.78g 20%
Protein 6.7g 37%
Vitamin C 3mg 14%
Iron 1.4mg 22%
Calcium 11mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
  • 16

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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