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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 406.2
  • Total Fat: 22.1 g
  • Cholesterol: 65.0 mg
  • Sodium: 917.0 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 29.4 g

View full nutritional breakdown of Nancy's Thai Green Curry with Chicken calories by ingredient
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Nancy's Thai Green Curry with Chicken

Submitted by: NWILDES

Introduction

This Green Curry recipe uses Chinese Eggplant, which is the long skinny eggplant with purple and green skin. It also used Thai Basil which is different from regular basil. These are the vegetables you will find in Green Curry with Chicken in any Thai restaurant in Honolulu. This Green Curry recipe uses Chinese Eggplant, which is the long skinny eggplant with purple and green skin. It also used Thai Basil which is different from regular basil. These are the vegetables you will find in Green Curry with Chicken in any Thai restaurant in Honolulu.
Number of Servings: 4

Ingredients

    14oz can of Coconut Milk
    1 Tbsp Thai Kitchen Green Curry Paste
    1 lb. Boneless Skinless Chicken Breast
    2 Tbsp Thai Kitchen Premium Fish Sauce
    2 Tbsp Brown Sugar
    1/3 cup Chicken Broth
    1 lb. Chinese Eggplant
    1/2 cup Green Bell Pepper
    1 cup loose Thai Basil leaves

Directions

In a large sauce pan simmer a 14oz can of coconut milk with 1 Tbsp green curry paste. Simmer over medium heat for 5 minutes.
Add chicken, cut in bite size pieces. Add 2 Tbsp fish sauce, 2 Tbsp brown sugar, and 1/3 cup chicken broth. Add eggplant, split down the length and cut into bite size pieces. Add green pepper cut into strips. Simmer for 10 minutes, stirring occasionally.
Toss in the basil leaves just before serving.

Serve over Thai glutenous rice (known as 'sticky rice' in Honolulu). You can also serve it with jasmine rice or regular steamed rice.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NWILDES.






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