Thai Chicken and Eggplant (Aubergine) Curry
Created by Sue on April 29, 2013
- Servings: 3-4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #9347
Ingredients
- 1 can (14 ounce) unsweetened coconut milk
- 3 tablespoons green curry paste
- 1 pound boneless skinless chicken breast, sliced into thin strips
- 1/2 pound Japanese eggplant, cut into thick coins
- Kaffir lime leaves (3 leaves)
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar (or palm sugar if you can)
- 3/4 cup sweet basil (preferably Thai)
- Slivered hot chili pepper (amount to taste)
- Steamed jasmine rice
How to Make
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Step 1: Heat coconut milk in wok and whisk curry paste in until smooth.
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Step 2: Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
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Step 3: Add eggplant, lime leaves, fish sauce, brown sugar.
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Step 4: Taste for sweetness, saltiness etc, and correct if needed.
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Step 5: Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
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Step 6: Stir in basil leaves and chilies and serve with steamed jasmine rice.
Nutritional Facts
- Serving Size: 1 (400.2 g)
- Calories 298.3
- Total Fat - 9.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 103.8 mg
- Sodium - 1577.3 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 4.5 g
- Sugars - 12.5 g
- Protein - 36.8 g
- Calcium - 241 mg
- Iron - 3.2 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.2 mg