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Ingredientes
- 6 ounce chicken in smallish bite sized pcs
- 1/2 c. coconut lowfat milk
- 4 ounce Thai eggplant (small round eggplants) (or possibly green peas are a good substitute)
- 5 x fresh kaffir lime leaves - (to 6) shredded
- 1 Tbsp. fresh basil leaves
- 2 Tbsp. fish sauce
- 1 Tbsp. palm sugar Oil for cooking
- 1 Tbsp. green curry paste - (to 3 tbspns)
Direcciones
- Cut the chicken up, then briefly fry the curry paste till fragrant, reduce the heat, add in the coconut lowfat milk slowly, and continue to stir while cooking till a thin film of oil apppears on the surface.
- Add in the chicken and other ingredients except the eggplant. Bring to a boil and cook till the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add in the eggplant and continue until the chicken is cooked through.
- Comments: The Thai name of this dish literally means "sweet and sour chicken curry". There is a very similar recipe for a red curry (Gaeng phed gai).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 282g | |
| Calories 371 | |
| Calories from Fat 218 | 59% |
| Total Fat 24.65g | 31% |
| Saturated Fat 11.21g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 2996mg | 125% |
| Potassium 779mg | 22% |
| Total Carbs 12.86g | 3% |
| Dietary Fiber 5.7g | 19% |
| Sugars 6.76g | 5% |
| Protein 25.72g | 41% |
