Directions:
- Heat coconut milk in wok and whisk curry paste in until smooth.
- Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
- Add eggplant, lime leaves, fish sauce, brown sugar.
- Taste for sweetness, saltiness etc, and correct if needed.
- Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
- Stir in basil leaves and chilies and serve with steamed jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.52 Kcal (982 kJ) | ||
| Calories from fat | 110.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 19% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1155.88mg | 48% | |
| Potassium | 545.72mg | 12% | |
| Total Carbs | 9.23g | 3% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 24.19g | 48% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 10% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 109.28 Kcal (458 kJ) | ||
| Calories from fat | 51.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 19% | |
|---|---|---|---|
| Cholesterol | 31.17mg | 22% | |
| Sodium | 538.62mg | 48% | |
| Potassium | 254.3mg | 12% | |
| Total Carbs | 4.3g | 3% | |
| Sugars | 2.31g | 20% | |
| Dietary Fiber | 1.37g | 12% | |
| Protein | 11.27g | 48% | |
| Vitamin C | 10.3mg | 37% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 10% | |
| Calcium | 11.9mg | 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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