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Name: Thai Red Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 2 tablespoon Peanut oil; 1/2 red onion sliced; 1.5 Red curry paste; 1 Red bell pepper chopped; 2 cans Coconut Milk 13 ounce; 3 boneless chicken breasts cubed; 1 Eggplant cubed; 2 Bay leaves; 1 bunch Cilantro chopped; 1 bunch Basil fresh chopped

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INGREDIENTS

2 tablespoon Peanut oil
1/2 red onion ; sliced
1.5 Red curry paste
1 Red bell pepper ; chopped
2 cans Coconut Milk ; 13 ounce
3 boneless chicken breasts ; cubed
1 Eggplant ; cubed
2 Bay leaves
1 bunch Cilantro ; chopped
1 bunch Basil fresh ; chopped

INSTRUCTIONS

Heat peanut oil in large skillet. Add red onion and cook for 3 minutes. Add curry paste and stir until bubbling. Add red bell pepper and cook an additional 3 minutes. Add coconut milk and bring to a simmer. Add chicken, tomatoes and eggplant. Cook for 10 minutes or until chicken is cooked through. Add bay leaves, fresh cilantro and basil. Cook an additional 3 minutes and season to taste.

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 6 Servings

Calories: 203
Calories from Fat: 57 (28%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.9g
Cholesterol 68.4mg		21 %
Sodium 81.4mg		3 %
Potassium 574.8mg		15 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 4g
Protein 28.6g		41 %
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.

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Calories per serving: 203

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