Thai-Style Chicken and Vegetable Stir-Fry Recipe

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Thai-Style Chicken and Vegetable Stir-Fry
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  1. 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.
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Nutrition Facts

Per ServingPer 100 g
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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.8
  • 23

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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