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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
