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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a heavy saute pan over medium high heat. | 2. Add 1/4 can of the thicker coconut milk. | 3. When it bubbles, add curry paste and cook for 2 minutes, stirring constantly. | 4. Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate. | 5. Add chicken and stir to coat well. | 6. Cook for about 4 minutes until the chicken has changed color and firmed up. | 7. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked. | 8. Stir in fish sauce and lime leaves. | 9. Cook at a low simmer for 5 minutes. | 10. Just before serving, stir in lime juice, chiles and basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
red curry paste	3	tablespoons		0.0	0.0	0.0	0.0
chicken thigh	1	lb	boneless skinless cubed	1993.2	3.5787	43.3974	200.3619
japanese eggplant	2 -3		cut	0.0	0.0	0.0	0.0
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
kaffir lime leaf	4			0.0	0.0	0.0	0.0
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
red chilies	2		cut	0.0	0.0	0.0	0.0
thai basil	1/2	cup	chopped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.