Directions:
- In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1764.47 Kcal (7387 kJ) | ||
| Calories from fat | 674 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.89g | 115% | |
|---|---|---|---|
| Cholesterol | 446.34mg | 149% | |
| Sodium | 13524.01mg | 564% | |
| Potassium | 581.14mg | 12% | |
| Total Carbs | 203.06g | 68% | |
| Sugars | 130.5g | 522% | |
| Dietary Fiber | 12.94g | 52% | |
| Protein | 72.37g | 145% | |
| Vitamin C | 89.5mg | 149% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 23.3mg | 130% | |
| Calcium | 121.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 268.12 Kcal (1123 kJ) | ||
| Calories from fat | 102.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 115% | |
|---|---|---|---|
| Cholesterol | 67.82mg | 149% | |
| Sodium | 2055.01mg | 564% | |
| Potassium | 88.31mg | 12% | |
| Total Carbs | 30.86g | 68% | |
| Sugars | 19.83g | 522% | |
| Dietary Fiber | 1.97g | 52% | |
| Protein | 11g | 145% | |
| Vitamin C | 13.6mg | 149% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 3.5mg | 130% | |
| Calcium | 18.5mg | 12% | |
* 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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