Chicken And Eggplant Green Curry Recipe
Recipe By Asian Food Network
A glorious green bowl of sweet and spice, the chicken and eggplant green curry is guaranteed to satiate your palette. The key to making this dish sing lies in the paste a blended joy of southeast asian herbs and spices mixed with some lime juice and the soft coconut milk that helps to relieve some of the spice in the curry. Stew it gently with chicken, eggplants and green beans and serve hot with steamed rice.
4.8
27 Rating -
Rate
50minstotal
20minsPrep
20minsCook
50m.total
20m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Chicken And Eggplant Green Curry Recipe
- 1/2 can Boneless, skinless chicken thigh be substituted with either sliced beef or prawns
- 90 milliliter Coconut milk
- 40 gram Thai or asian eggplant
- 1 Green Beans
- 1 Stalks lemongrass
- 1/2 tablespoon Coriander seeds
- 1/2 teaspoon Kaffir lime leaves
- 1.50 Coriander leaves
- 2.50 Fresh green thai chilies
- 1/2 tablespoon Galangal
- 1/2 tablespoon Ginger
- 1 Shallots
- 1.50 Cloves Garlic
- 2.50 Black peppercorns
- 3/4 tablespoon Palm sugar
- 1 tablespoon Lime juice
- 2 tablespoon Fish sauce
Nutrition
value
value
528
calories per serving
41 g Fat7 g Protein35 g Carbs16 g FiberOther
Current Totals
- Fat41g
- Protein7g
- Carbs35g
- Fiber16g
MacroNutrients
- Carbs35g
- Protein7g
- Fiber16g
Fats
- Fat41g
Vitamins & Minerals
- Calcium131mg
- Iron8mg
- Vitamin A605mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B996mcg
- Vitamin B12< 1mcg
- Vitamin C14mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium118mg
- Manganese7mg
- Phosphorus167mg
- Selenium3mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Asian Food Network