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.
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Næringsinnhold (per porsjon)
Verdier er per porsjon
34 g
Protein
45 g
Karbohydrater
44 g
Fett
Ingredienser
480 KalChicken thighs
300 g
500 KalCoconut milk
250 ml
38 KalThai eggplant
150 g
90 KalGreen curry paste
3 tbsp
0 KalKaffir lime leaves
3 pieces
20 KalFish sauce
2 tbsp
50 KalPalm sugar
1 tbsp
1 KalThai basil
8 leaves
260 KalSteamed rice
200 g
Fremgangsmåte
- 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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