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    You are in: Home / Recipes / Green Curry With Chicken and Eggplant Recipe
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    Green Curry With Chicken and Eggplant

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    2 Total Reviews

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    • on September 22, 2011

      Made an almost identical recipe from one of my Thai cookbooks last night. It was a little different: I used sweet potatoes instead of eggplant, and I pre-cooked my eggplant in the microwave since it takes longer to cook than chicken does. I diced it and added it at the end.
      This is quick to make and is delicious!

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    • on October 10, 2007

      I used 2 pounds chicken breast, 1 cup sliced eggplant, 5 ounces bamboo shoots and lite coconut milk keeping all the rest the same. and still found there to be a lot of sauce. Oh I did add more curry paste before serving to kick it up and give it a more vibrant color. I started cooking the chicken and curry and decided to add the rest of the ingredients knowing the chicken would be overcooked and dry if I didn`t. The bamboo shoots give this a cooling effect. Oh I did add one habanaro to the dish as it cooked and removed at serving. WE love heat! Served over a bed of red rice. Thank you for some spice in my life.

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    Nutritional Facts for Green Curry With Chicken and Eggplant

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 539.6
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 18.4 g
    Cholesterol 42.5 mg
    Sodium 1490.8 mg
    Total Carbohydrate 66.2 g
    Dietary Fiber 0.7 g
    Sugars 63.8 g
    Protein 13.0 g

    The following items or measurements are not included:

    green curry paste

    kaffir lime leaves

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