green chicken curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
300g/10oz chicken breast1 cup thick coconut milk1 cup thin coconut milk100g/4tbsp green curry paste (see intro text for URL or use your own)1.5 cup big eggplants - cut into 0.5" pieces0.5 cup small eggplantsoptional: 2 tbsp palm sugar2 tbsp fish sauce2 kaffir lime leaves - torn into pieces discarding the stem1 cup sweet basil leaves1 big, green chili - sliced1 big, red chili - sliced
Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to seperate out. The add the green curry paste and fry for 1-2 minutes. Once the paste is cooked add the chicken and cook until the outside of the chicken turns white. Then add the thin coconut milk and when it's boiling add the big and small eggplants. Simmer for about 4 minutes until the eggplants are slightly soft. Then add the palm sugar to the edge of the wok so that it melts and add the fish sauce, kaffir lime leaves and half of the basil leaves.
Turn off the heat and serve garnished with the big green and red chillies and the remaining basil leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user NENIATH.
Turn off the heat and serve garnished with the big green and red chillies and the remaining basil leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user NENIATH.
Nutritional Info Amount Per Serving
- Calories: 334.6
- Total Fat: 25.2 g
- Cholesterol: 43.5 mg
- Sodium: 878.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.6 g
- Protein: 20.9 g
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