Directions:
- In a large saucepan over high heat, fry the curry paste in the coconut oil until fragrant, about 30 seconds.
- Reduce the heat to medium and add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
- Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color.
- Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue to stir until the chicken is cooked through.
- Serve with sticky rice or jasmine rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.83 Kcal (2340 kJ) | ||
| Calories from fat | 427.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.54g | 73% | |
|---|---|---|---|
| Cholesterol | 76.55mg | 26% | |
| Sodium | 1014.48mg | 42% | |
| Potassium | 466.27mg | 10% | |
| Total Carbs | 19.49g | 6% | |
| Sugars | 11.74g | 47% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 18.45g | 37% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.9mg | 22% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 203.02 Kcal (850 kJ) | ||
| Calories from fat | 155.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 73% | |
|---|---|---|---|
| Cholesterol | 27.81mg | 26% | |
| Sodium | 368.55mg | 42% | |
| Potassium | 169.39mg | 10% | |
| Total Carbs | 7.08g | 6% | |
| Sugars | 4.26g | 47% | |
| Dietary Fiber | 1.78g | 20% | |
| Protein | 6.7g | 37% | |
| Vitamin C | 3mg | 14% | |
| Iron | 1.4mg | 22% | |
| Calcium | 11mg | 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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