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Add a photoServings: 4
Ingredients
- 3 c. water
- 5 sprg Thai basil
- 2 Tbsp. fish sauce
- 1/2 lb eggplant
- 1 Tbsp. curry paste -red
- 1 c. coconut lowfat milk
- 1 x chicken breast
Directions
- Thai eggplants, the golf ball size ones are best to use, but, they can be difficult to find. Regular eggplants which you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pcs. Wash and pick the basil leaves. Cut up the chicken into bite size pcs. If you have this dish in Thailand, you will see which the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful. Pour half of the coconut lowfat milk into a large pot, over low to medium low heat. Add in the red curry paste. Break up the paste and mix it with coconut lowfat milk. Stir constantly. Lower the heat if it splatters too much. Add in chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add in the eggplant when chicken starts to turn white. Add in the rest of the coconut lowfat milk and water and the fish sauce.
- Let it boil till all the eggplant pcs turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add in the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color. Serve warm with rice or possibly rice noodles (kanom jeen).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 59 | 53% |
| Total Fat 6.8g | 9% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 727mg | 30% |
| Potassium 251mg | 7% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.06g | 1% |
| Protein 8.59g | 14% |
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