Heat oil in skillet to medium heat and add curry paste.
Stir to mix well and heat the paste until it's more aromatic.
Add 1/2 cup of coconut milk and mix thoroughly until all the paste is blended smoothly.
Add the meat and the fish sauce and blend well.
Add the rest of the coconut milk and the sugar and blend well.
Add the lime leaves, the chilies and the basil.
Add the the eggplant, if desired. and the bamboo shoots
Mix everything well and then cover and simmer over low heat until the meat and veggies are cooked through - about 10 - 15 mins.
Serve over jasmine rice.
This is a very free-form dish, you can add other veggies such as julienned carrots and/or onions or various sliced mushrooms to flesh it out. Adjust the amount of coconut milk to decrease the intensity of the flavor if need be.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 201 (87%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 1050.3mg||36 %|
|Potassium 182.4mg||5 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.4g|
|Protein 1.8g||3 %|
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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: 231
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