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Green Chicken Curry With Aubergines (eggplant)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.8853
Energy (kCal)1359.21
Carbohydrates (g)32.4932
Total fats (g)139.9025
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the aubergines into halves or chunks depending on the size. | 2. Heat oil in a vessel. | 3. Saute the green curry paste for 3 minutes on high flame. | 4. Add the chicken pcs and saute for 3 minutes more. | 5. Now lower the heat and add 1 cup coconut milk. | 6. Simmer till chicken is almost done. | 7. Add salt, sugar,basil, fish sauce, lemon leaves, brinjal and the remaining coconut milk. | 8. Boil. | 9. Cover and simmer till the brinjals and the chicken are well cooked. | 10. Garnish with the chillies and the basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    aubergine 150 - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    green curry paste 6 tablespoons - - - -
    chicken 400 cut - - - -
    coconut milk 2 cups 1104.0 26.592 10.992 114.432
    fish sauce 2 tablespoons used 12.6 1.3104 1.8216 0.0036
    lemon leaf 2 -3 grated - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1 teaspoon - - - -
    basil leaf 10 -12 - - - -
    basil leaf - - - -
    green chilies 2 -3 0.0 0.0 0.0 0.0

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



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