Green Thai Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 c onion quartered, or coarsely chopped1 1/2 cups green pepper, thinly sliced1 1/2 cups red pepper, thinly sliced1 medium eggplant, chopped coarsely1 boneless, skinless chicken breast (the whole breast, so 2 halves), sliced thinly14 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
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.
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.
Nutritional Info 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
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