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Thai Chicken & Eggplant Curry

Name: Thai Chicken & Eggplant Curry
Prep time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300 g Chicken thighs; 250 ml Coconut milk; 150 g Thai eggplant; 3 tbsp Green curry paste; 3 pieces Kaffir lime leaves; 2 tbsp Fish sauce; 1 tbsp Palm sugar; 8 leaves Thai basil; 200 g Steamed rice

A brothy, aromatic Thai curry with tender chicken and soft eggplant in a light coconut-green curry broth, served alongside steamed rice.

Z kolekcji przepisów Nutrola

35 min2 porcji

Wartości odżywcze (na porcję)

Wartości na porcję

720Kcal

34 g

Białko

45 g

Węglowodany

44 g

Tłuszcz

Składniki

Chicken thighs
300 g
480 Kcal
Coconut milk
250 ml
500 Kcal
Thai eggplant
150 g
38 Kcal
Green curry paste
3 tbsp
90 Kcal
Kaffir lime leaves
3 pieces
0 Kcal
Fish sauce
2 tbsp
20 Kcal
Palm sugar
1 tbsp
50 Kcal
Thai basil
8 leaves
1 Kcal
Steamed rice
200 g
260 Kcal

Instrukcje

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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