Directions:
- Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.64 Kcal (3520 kJ) | ||
| Calories from fat | 515.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.27g | 88% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 902.48mg | 38% | |
| Potassium | 2158.43mg | 46% | |
| Total Carbs | 39.18g | 13% | |
| Sugars | 23.7g | 95% | |
| Dietary Fiber | 18.2g | 73% | |
| Protein | 55.55g | 111% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 3.1mg | 17% | |
| Calcium | 102.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 93.25 Kcal (390 kJ) | ||
| Calories from fat | 57.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 88% | |
|---|---|---|---|
| Cholesterol | 15.45mg | 46% | |
| Sodium | 100.11mg | 38% | |
| Potassium | 239.43mg | 46% | |
| Total Carbs | 4.35g | 13% | |
| Sugars | 2.63g | 95% | |
| Dietary Fiber | 2.02g | 73% | |
| Protein | 6.16g | 111% | |
| Vitamin C | 2.3mg | 34% | |
| Iron | 0.3mg | 17% | |
| Calcium | 11.4mg | 10% | |
* 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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