Try this Thai green curry paste with eggplant recipe, or contribute your own.
Suggest a better descriptionPut all ingredients up to black pepper in a food processor ( put only 1/4 c of coconut milk in the food processor) and blend to a paste.
Heat 1-2 tbsps canola oil in a saucepan over med-hi heat. Add the curry paste and stir fry for one minute. Add 1cup of chicken stock and bring to a boil. Simmer for 10 minutes adding more stock if needed. Add the sliced bell pepper and sliced eggplant and remaining coconut milk and cook until vegetables are tender, 15 to 20 minutes.
Note: if adding a protein, cook it first and transfer to a plate and add at last step with the vegetables.
Mix in 100 grams of rice noodles (cooked)?and toss to coat.
play with the amount of chicken stock to get the consistency you like. I like the sauce a little thicker
That's 100 grams of dry rice noodles
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1217g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1298 | ||
Calories from Fat: 274 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 4033.6mg | 139 % | |
Potassium 3087.5mg | 81 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 17.7g | ||
Protein 226.9g | 324 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1298
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