Directions:
- Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
- Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
- Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
- Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 964.2 Kcal (4037 kJ) | ||
| Calories from fat | 654.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.71g | 112% | |
|---|---|---|---|
| Cholesterol | 133.78mg | 45% | |
| Sodium | 1603.07mg | 67% | |
| Potassium | 1700.69mg | 36% | |
| Total Carbs | 35.33g | 12% | |
| Sugars | 14.75g | 59% | |
| Dietary Fiber | 12.06g | 48% | |
| Protein | 57.4g | 115% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.6mg | 31% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 132.85 Kcal (556 kJ) | ||
| Calories from fat | 90.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 112% | |
|---|---|---|---|
| Cholesterol | 18.43mg | 45% | |
| Sodium | 220.88mg | 67% | |
| Potassium | 234.33mg | 36% | |
| Total Carbs | 4.87g | 12% | |
| Sugars | 2.03g | 59% | |
| Dietary Fiber | 1.66g | 48% | |
| Protein | 7.91g | 115% | |
| Vitamin C | 2.7mg | 32% | |
| Iron | 0.8mg | 31% | |
| Calcium | 10.5mg | 8% | |
* 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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