Directions:
- Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
- Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
- Add fish sauce and cook while stirring for 1 or 2 minutes.
- Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
- Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
- Serve over brown rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.1 Kcal (746 kJ) | ||
| Calories from fat | 119.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.32g | 20% | |
|---|---|---|---|
| Sodium | 98.33mg | 4% | |
| Potassium | 415.91mg | 9% | |
| Total Carbs | 14.04g | 5% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 63.7mg | 106% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.6mg | 142% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.75 Kcal (296 kJ) | ||
| Calories from fat | 47.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 20% | |
|---|---|---|---|
| Sodium | 39.06mg | 4% | |
| Potassium | 165.22mg | 9% | |
| Total Carbs | 5.58g | 5% | |
| Sugars | 2.83g | 28% | |
| Dietary Fiber | 2.01g | 20% | |
| Protein | 0.75g | 4% | |
| Vitamin C | 25.3mg | 106% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 10.2mg | 142% | |
| Calcium | 11.7mg | 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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