This dish can be quite hot and spicy depending on the brand of curry paste used. The variety in the pouch (instead of the jar or can) tends to be milder. For those sensitive to spicy food, reduce the curry paste to 2 tsp (10 mL). In a pinch, use mild Indian curry paste.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2004
Ingredients
Method
Cut chicken into bite-size pieces. In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate.
Add remaining oil to wok; stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Pour in coconut milk and bring to boil; reduce heat to medium and cook for 5 minutes.
Reduce heat to simmer. Add fish sauce, sugar, lime rind and juice, salt, green peppers and chicken and any accumulated juices; cover and cook, stirring occasionally, until slightly thickened and peppers are tender, about 10 minutes. Add basil and coriander.
Nutritional facts <b>Per serving:</b> about
- Sodium 728 mg
- Protein 18 g
- Calories 333.0
- Total fat 23 g
- Cholesterol 63 mg
- Saturated fat 13 g
- Total carbohydrate 16 g
%RDI
- Iron 26.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 58.0
