Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 x Chicken Breast
- 2 x Chicken Thighs
- 1/2 c. Coconut Cream
- 1/4 c. Green Curry Paste
- 3 c. Coconut Lowfat milk
- 1 1/2 c. Diced Eggplant
- 2 Tbsp. Fish Sauce
- 1 Tbsp. Palm or possibly Brown Sugar
- 1/2 tsp Coriander leaves
- 1/2 c. Basil leaves
- 3 x Red chilis
Direcciones
- 1. Bone and skin the chicken breast and thighs, you should have about1lb of meat. Cut the meat into large, bite sized pcs, and setaside.
- 2. In a medium, heavy bottomed saucepan, hot the coconut cream over amedium heat till it boils gently. Adjust the heat to maintain agentle boil and cook for 6 to 8 min, stirring occasionally.
- The coconut cream will become fragrant as it thickens. When yousee tiny pools of oil glistening on the surface add in the curry paste and stir to dissolve it into the coconut cream.
- Continue cooking for1 to 2 min, till the curry paste has a pleasing aroma.
- 3. Add in the chicken pcs and stir fry for 1-2 min to coat themevenly with the paste. Cook for about 2 min.
- Increase the heat and add in the coconut lowfat milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentleactive boil and cook for 8-10 min, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or possibly currypaste.
- 4. When the chicken is done, and the eggplant is just tender, remove fromthe heat and transfer to a serving bowl. Scatter basil leaves, choppedchillis and some coriander on the top. Serve.
- Preparation in advance:Prepare it up to the point where you add in the coriander, except*Don't* add in the eggplant. Cold to room temperature, cover, and refridgerate for up to 24 hrs. To serve bring the curry back to a gentle boil over a medium heat. Add in the eggplant and carry on with the normal instructions from there.
- An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 199 | 52% |
| Total Fat 23.31g | 29% |
| Saturated Fat 16.93g | 68% |
| Trans Fat 0.09g | |
| Cholesterol 41mg | 14% |
| Sodium 883mg | 37% |
| Potassium 526mg | 15% |
| Total Carbs 32.61g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 27.06g | 18% |
| Protein 14.12g | 23% |
