RecipeDB

Cooking in progress....

Thai Chicken and Eggplant (Aubergine) Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)150.0899
Energy (kCal)1849.0398
Carbohydrates (g)27.6068
Total fats (g)128.9905
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat coconut milk in wok and whisk curry paste in until smooth. | 2. Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque. | 3. Add eggplant, lime leaves, fish sauce, brown sugar. | 4. Taste for sweetness, saltiness etc, and correct if needed. | 5. Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more. | 6. Stir in basil leaves and chilies and serve with steamed jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 1 can unsweetened 827.5862 19.934 8.2399 85.7811
    green curry paste 3 tablespoons 201.7338 0.0 44.8801 1.1333
    chicken breast 1 lb boneless skinless sliced 780.1798 0.0 94.5741 41.9573
    japanese eggplant 1/2 cut 201.7338 0.0 44.8801 1.1333
    kaffir lime leaf 3 201.7338 0.0 44.8801 1.1333
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    basil 3/4 cup sweet 4.14 0.47700000000000004 0.5670000000000001 0.1152
    hot chili pepper slivered - - - -
    jasmine rice steamed 201.7338 0.0 44.8801 1.1333

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



    Similar Recipes by Processes Similar Recipes by Category Composition