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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring, until translucent, about 4 minutes. Add garlic and cook for 1 minute, then add capsicum strips and eggplants pieces and cook, stirring, for about 4 minutes. | 2. Add red curry paste and stir for 1 minute, then add chicken slices and cook for 2–3 minutes. | 3. Add coconut milk, bamboo shoots (if using), palm sugar, lime juice and fish sauce. | 4. Stir well and bring to a boil, then turn down to a simmer and cook for 10–12 minutes, or until vegetables are soft and chicken is cooked through. | 5. Garnish with coriander and serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	1		peeled chopped	114.84	6.8382	0.8265	9.396
eggplant	200			-	-	-	-
green capsicum	1		sliced	-	-	-	-
garlic clove	2		crushed	-	-	-	-
thai red curry paste	2	tablespoons		-	-	-	-
chicken	500		sliced	-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
bamboo shoot	1	can	drained	61.1244	11.7721	5.8861	0.6792
palm sugar	1	tablespoon	grated	-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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