Directions:
- Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
- Skim off the oil, and discard it.
- Add the chicken and other ingredients except the eggplant.
- Bring to a boil and cook until the chicken begins to change colour.
- Adjust the flavors to suit yourself.
- When it is at a boil again add the eggplant and continue till thechicken is cooked through.
- Serve with steamed white Jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.25 Kcal (2609 kJ) | ||
| Calories from fat | 417.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.37g | 71% | |
|---|---|---|---|
| Cholesterol | 106.47mg | 35% | |
| Sodium | 19500.25mg | 813% | |
| Potassium | 432.24mg | 9% | |
| Total Carbs | 30.99g | 10% | |
| Sugars | 23.34g | 93% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 22.74g | 45% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.9mg | 27% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.97 Kcal (578 kJ) | ||
| Calories from fat | 92.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 71% | |
|---|---|---|---|
| Cholesterol | 23.57mg | 35% | |
| Sodium | 4316.84mg | 813% | |
| Potassium | 95.69mg | 9% | |
| Total Carbs | 6.86g | 10% | |
| Sugars | 5.17g | 93% | |
| Dietary Fiber | 0.75g | 14% | |
| Protein | 5.03g | 45% | |
| Vitamin C | 2.9mg | 22% | |
| Iron | 1.1mg | 27% | |
| Calcium | 5.9mg | 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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