Thai Chicken & Eggplant Curry
A brothy, aromatic Thai curry with tender chicken and soft eggplant in a light coconut-green curry broth, served alongside steamed rice.
Nutrola의 엄선된 레시피 라이브러리에서
영양 정보 (1인분 기준)
1인분 기준
34 g
단백질
45 g
탄수화물
44 g
지방
재료
480 칼로리Chicken thighs
300 g
500 칼로리Coconut milk
250 ml
38 칼로리Thai eggplant
150 g
90 칼로리Green curry paste
3 tbsp
0 칼로리Kaffir lime leaves
3 pieces
20 칼로리Fish sauce
2 tbsp
50 칼로리Palm sugar
1 tbsp
1 칼로리Thai basil
8 leaves
260 칼로리Steamed rice
200 g
조리법
- 1
Fry the green curry paste in a splash of the coconut milk over medium heat until fragrant, about 2 minutes.
- 2
Add the sliced chicken thighs and cook until they start to color, about 5 minutes.
- 3
Pour in the rest of the coconut milk plus a splash of water, then add the eggplant, kaffir lime leaves, fish sauce, and palm sugar.
- 4
Simmer until the chicken is cooked through and the eggplant is tender, about 15 minutes, thinning with a little more water for a brothy curry.
- 5
Stir in the Thai basil and serve hot over the steamed rice.
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