Thailand's Best Chicken With Green Curry - Kaeng Kiaow Wan Gai Recipe
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Directions:
- Combine coconut cream with green curry and red chili paste in wok and cook over medium heat stirring until coconut cream coconut cream begins to have an oily sheen.
- Add torn Kaffir lime leaves and chicken and cook until chicken just begins to cook.
- Use slotted spoon to remove chicken from pan and set aside on plate.
- Add coconut milk and eggplant to coconut cream/green curry mixture and cook, stirring occasionally for 5 minutes.
- Return chicken to coconut/curry mixture, add fish sauce, and sugar.
- When chicken is fully cooked add basil and remove from heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.86 Kcal (2365 kJ) | ||
| Calories from fat | 359.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.99g | 62% | |
|---|---|---|---|
| Cholesterol | 4.61mg | 2% | |
| Sodium | 860.81mg | 36% | |
| Potassium | 412.85mg | 9% | |
| Total Carbs | 51.51g | 17% | |
| Sugars | 44.33g | 177% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 261.19 Kcal (1094 kJ) | ||
| Calories from fat | 166.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 62% | |
|---|---|---|---|
| Cholesterol | 2.13mg | 2% | |
| Sodium | 398.03mg | 36% | |
| Potassium | 190.9mg | 9% | |
| Total Carbs | 23.82g | 17% | |
| Sugars | 20.5g | 177% | |
| Dietary Fiber | 1.42g | 12% | |
| Protein | 2.28g | 10% | |
| Vitamin C | 2.8mg | 10% | |
| Iron | 1.3mg | 16% | |
| Calcium | 12.9mg | 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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