Ingredients:
- 1 -2 tbsp curry paste, to taste (the more you use , the hotter the dish, can be found in chinese or ethnic food section, look for tast)
- japanese eggplant (round, light green with darker stripes, range in size from a large bean up to a small orange and are)
Directions:
- Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
- Heat oil in a large saute pan.
- Add curry paste and stir-fry until smooth.
- Add coconut milk and mix thoroughly.
- Add meat and simmer until no longer pink.
- Mix in fish sauce and lime juice and keffir leaves.
- Add slower cooking vegetables, like potatoes, and simmer covered until soft.
- Add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
- Serve in bowls over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.94 Kcal (1021 kJ) | ||
| Calories from fat | 154.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.16g | 26% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 371.74mg | 15% | |
| Potassium | 415.07mg | 9% | |
| Total Carbs | 11.4g | 4% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 12.69g | 25% | |
| Vitamin C | 14.7mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.58 Kcal (467 kJ) | ||
| Calories from fat | 70.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 26% | |
|---|---|---|---|
| Cholesterol | 23.34mg | 17% | |
| Sodium | 170.04mg | 15% | |
| Potassium | 189.86mg | 9% | |
| Total Carbs | 5.21g | 4% | |
| Sugars | 2.55g | 22% | |
| Dietary Fiber | 2.14g | 19% | |
| Protein | 5.81g | 25% | |
| Vitamin C | 6.7mg | 24% | |
| Iron | 0.7mg | 9% | |
| Calcium | 11.5mg | 3% | |
* 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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