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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.5
  • Total Fat: 4.7 g
  • Cholesterol: 34.2 mg
  • Sodium: 86.7 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 15.8 g

View full nutritional breakdown of Green Thai Curry calories by ingredient
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Green Thai Curry

Submitted by: THALIA_82

Introduction

Peppers, eggplant, chicken and onions combined with a green curry coconut base, served over hot basmati rice. (I left out the rice, curry paste, fish sauce and lime juice from the nutritional info) Peppers, eggplant, chicken and onions combined with a green curry coconut base, served over hot basmati rice. (I left out the rice, curry paste, fish sauce and lime juice from the nutritional info)
Number of Servings: 4

Ingredients

    1/2 c onion quartered, or coarsely chopped
    1 1/2 cups green pepper, thinly sliced
    1 1/2 cups red pepper, thinly sliced
    1 medium eggplant, chopped coarsely
    1 boneless, skinless chicken breast (the whole breast, so 2 halves), sliced thinly
    14 oz coconut milk (I used light in the calculations)
    2 tsp fish sauce (or to taste)
    2 tbsp lime juice (or to taste)
    thai green curry paste to taste


Directions

Heat a little oil in a wok or frying pan over medium heat. Fry chicken until cooked through, remove from pan.
Add onions to pan, and cook until starting to soften, add the peppers and cook until just softened. Add the chicken and eggplant to the pan, reduce heat to med-low.
Add green curry paste to pan and stir until soft, then add coconut milk and fish sauce. Bring to simmer and cook until eggplant is tender. Remove from heat and serve over hot basmati rice, sprinkle with lime juice if desired.

**note: should have soupy consistency, Thai curries sauce is usually quite thin

Makes 4, approx. 1 cup servings


Number of Servings: 4

Recipe submitted by SparkPeople user THALIA_82.





TAGS:  Poultry |

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