Try this Green Curry recipe, or contribute your own.
Suggest a better descriptionSource: Thai Recipe 1-2-3 by Dr. La-Eard Chong
1. Cut the eggplant, remove the skin. Cut the bell pepper and bamboo shoots.
2. Boil eggplant in water for about 20 minutes until soft. Then drain the water.
2. Bring the coconut milk to a boil, stir in the green curry paste and cook for 1 minute.
3. Add the meat, cook for additional minute, then add the vegetables, fish sauce, sugar and broth, let it cook for 2 more minutes.
4. Add the chilies, basil leaves and turn off the heat. Serve hot.
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Serving Size: 1 Serving (669g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1067 | ||
Calories from Fat: 997 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.8g | 148 % | |
Saturated Fat 98g | 490 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1898.1mg | 65 % | |
Potassium 1428.6mg | 38 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 19.8g | ||
Protein 12.7g | 18 % | |
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: 1067
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