green chicken curry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of green chicken curry calories by ingredient


Introduction

the curry paste (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=330635) is not calculated in the nutritional info. the curry paste (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=330635) is not calculated in the nutritional info.
Number of Servings: 4

Ingredients

    300g/10oz chicken breast
    1 cup thick coconut milk
    1 cup thin coconut milk
    100g/4tbsp green curry paste (see intro text for URL or use your own)
    1.5 cup big eggplants - cut into 0.5" pieces
    0.5 cup small eggplants
    optional: 2 tbsp palm sugar
    2 tbsp fish sauce
    2 kaffir lime leaves - torn into pieces discarding the stem
    1 cup sweet basil leaves
    1 big, green chili - sliced
    1 big, red chili - sliced

Directions

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.