Preparation Time: 10 mins
Cooking Time: 30 mins
Rating:
FatSecret Members Average Rating
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by member: ksadik
Spinach, Eggplant & Chicken Coconut Curry
A rich and delicious Thai style coconut curry.
Ingredients
Directions
- On medium heat, add coconut oil to a large and deep nonstick pan.
- Add garlic and onions, and cook until translucent. Add cubed chicken breast and cook until no longer pink.
- Once chicken is cooked add cubed eggplant and cook for about 10 minutes or until tender. If you don't have room, just remove the chicken and onions, add a little more coconut oil and cook eggplant by itself.
- Once eggplant is tender, add spinach and cook until wilted.
- If you have removed the chicken from the pan, now is the time to mix all the ingredients together again. Now, add your curry powder, salt and pepper.
- Pour the coconut milk over the mixture, mix around, reduce heat to medium-low, cover and let simmer for 20 minutes.
- Taste to see if you need to add anymore curry powder, because the yellow kind is very mild.
- Once the sauce has thickened, it is ready to eat. Serve over basmati rice or eat it alone
56 members have added this recipe to their cookbook.
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Reviews
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absolutely delicious !
25 Apr 14 by member: lindyloo40
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Nutritional Summary:
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There are 432 calories in 1 serving of Spinach, Eggplant & Chicken Coconut Curry.
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Calorie Breakdown: 55% fat, 17% carbs, 28% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1807 kj
22%
432 kcal
Fat
26.99g
39%
Saturated Fat
21.564g
108%
Trans Fat
0.022g
Monounsaturated Fat
1.147g
Polyunsaturated Fat
0.613g
Carbohydrates
18.4g
7%
Sugar
5.89g
7%
Fibre
7.1g
Protein
31.46g
63%
Salt
0.32g
5%
Cholesterol
68mg
Potassium
434mg
22%
Calorie Breakdown:
Carbohydrate (17%)
Fat (55%)
Protein (28%)
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*Based on an RDI of 2000 calories
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