Red Curry With Chicken and Eggplant Recipe

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Ingredients:

Serving

Directions:

Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
Simmer until the eggplant is tender.
Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	313.55 Kcal (1313 kJ)
Calories from fat	198.28 Kcal
		% Daily Value*
Total Fat	22.03g	34%
Cholesterol	56.25mg	19%
Sodium	1532.7mg	64%
Potassium	706.55mg	15%
Total Carbs	10.29g	3%
Sugars	3.2g	13%
Dietary Fiber	1.35g	5%
Protein	23.01g	46%
Vitamin C	1.9mg	3%
Iron	1.2mg	7%
Calcium	37.4mg	4%

Amount Per 100 g
Calories	130.52 Kcal (546 kJ)
Calories from fat	82.53 Kcal
		% Daily Value*
Total Fat	9.17g	34%
Cholesterol	23.41mg	19%
Sodium	637.99mg	64%
Potassium	294.1mg	15%
Total Carbs	4.28g	3%
Sugars	1.33g	13%
Dietary Fiber	0.56g	5%
Protein	9.58g	46%
Vitamin C	0.8mg	3%
Iron	0.5mg	7%
Calcium	15.6mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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