Directions:
- Steam or boil a large potato; peel and cut into cubes.
- Cut chicken breasts, eggplant, and zucchini into bite-sized pieces.
- Over low heat, heat the oil in a frying pan.
- Stir in the green curry paste and let sauté for 3 minutes.
- Add chicken and fish sauce and turn over a couple of times to coat well.
- Add the coconut milk and stir until well mixed.
- Let it all gently simmer for 20 minutes.
- Add the eggplant, zucchini, potato, and basil and cook for another five minutes.
- Remove from heat and serve over rice; serves 2.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.91 Kcal (1808 kJ) | ||
| Calories from fat | 150.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.67g | 26% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 2996.09mg | 125% | |
| Potassium | 1581.45mg | 34% | |
| Total Carbs | 20.68g | 7% | |
| Sugars | 6.68g | 27% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 53.75g | 107% | |
| Vitamin C | 52.2mg | 87% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.9mg | 22% | |
| Calcium | 86.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 87.59 Kcal (367 kJ) | ||
| Calories from fat | 30.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 26% | |
|---|---|---|---|
| Cholesterol | 28.24mg | 46% | |
| Sodium | 607.6mg | 125% | |
| Potassium | 320.72mg | 34% | |
| Total Carbs | 4.19g | 7% | |
| Sugars | 1.35g | 27% | |
| Dietary Fiber | 0.93g | 18% | |
| Protein | 10.9g | 107% | |
| Vitamin C | 10.6mg | 87% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.8mg | 22% | |
| Calcium | 17.5mg | 9% | |
* 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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