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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside. | 2. Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown. | 3. Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies). | 4. Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken. | 5. Add the fish sauce and the palm sugar. | 6. Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white. | 7. Add the stock and cook on a low flame for about 4 minutes. | 8. Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes. | 9. Serve with 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		827.5862	19.934	8.2399	85.7811
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
green curry paste	2	tablespoons		-	-	-	-
fish sauce	4	tablespoons		25.2	2.6208	3.6432	0.0072
palm sugar	2	teaspoons	grated	-	-	-	-
chicken breast	1		cut	780.1798	0.0	94.5741	41.9573
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
kaffir lime leaf	4		chopped	-	-	-	-
thai eggplant	5		quartered	-	-	-	-
thai basil	25 -30			-	-	-	-
bird chile	2		chopped	-	-	-	-

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