Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Curry With Chicken and Eggplant Recipe
    Lost? Site Map

    Red Curry With Chicken and Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    rhiamom's Note:

    Red curry the way my neighbor taught me to cook it. Vary the amount of curry paste to control the heat. This recipe makes a mild curry by Thai standards, a spicy curry by American standards. Use the small green and white Thai eggplants. The skin of the eggplants turns purple as they cook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
    2. 2
      Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
    3. 3
      Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
    4. 4
      Simmer until the eggplant is tender.
    5. 5
      Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Red Curry With Chicken and Eggplant

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.6
     
    Calories from Fat 184
    53%
    Total Fat 20.5 g
    31%
    Saturated Fat 13.0 g
    65%
    Cholesterol 87.5 mg
    29%
    Sodium 483.2 mg
    20%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 4.4 g
    17%
    Sugars 6.6 g
    26%
    Protein 29.8 g
    59%

    The following items or measurements are not included:

    Thai red curry paste

    Thai basil

    kaffir lime leaves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites