Directions:
- Heat the oil in a sauce pan over medium heat and add Thai green curry paste, stir regularly to prevent the paste from burning.
- Add coconut cream, chicken and cook until fragrant.
- Bring to a low boil then add eggplant, kaffir lime leaves, fish sauce, sugar then coconut milk.
- Simmer until chicken is cooked then turn remove from stove and transfer into serving bowl.
- Garnish with sweet basil leaves.
- In the You Tube online video you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Green Curry but about the ingredients at his cooking school in Chiang Mai Thailand.
- /watch?v=XPZljjU9yVc
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 765.44 Kcal (3205 kJ) | ||
| Calories from fat | 501.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.68g | 86% | |
|---|---|---|---|
| Cholesterol | 27mg | 9% | |
| Sodium | 1569.18mg | 65% | |
| Potassium | 736.04mg | 16% | |
| Total Carbs | 53.76g | 18% | |
| Sugars | 45.55g | 182% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 18.71g | 37% | |
| Vitamin C | 52.5mg | 88% | |
| Iron | 2.7mg | 15% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 222.84 Kcal (933 kJ) | ||
| Calories from fat | 145.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.21g | 86% | |
|---|---|---|---|
| Cholesterol | 7.86mg | 9% | |
| Sodium | 456.82mg | 65% | |
| Potassium | 214.28mg | 16% | |
| Total Carbs | 15.65g | 18% | |
| Sugars | 13.26g | 182% | |
| Dietary Fiber | 1.02g | 14% | |
| Protein | 5.45g | 37% | |
| Vitamin C | 15.3mg | 88% | |
| Iron | 0.8mg | 15% | |
| Calcium | 11.6mg | 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.
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