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Thai Red Curry

Public
Course: Main course
Preparation time: 20 minutes
Energy: 659 kcal / serving

Instructions

  • 1.   Heat a drizzle of olive oil over low heat and add the curry paste. Stir gently until the curry and oil are well combined.
  • 2.   Add the coconut milk and bring to a boil. Add the chicken pieces and simmer until the chicken is cooked.
  • 3.   Add 200 ml of water, the eggplant pieces, and the chopped chili pepper, and simmer for 10 minutes.
  • 4.   Season with fish sauce and sugar.
  • 5.   Cook the rice according to the instructions on the packaging. Serve with lime wedges.

Ingredients for servings

  • 1 tablespoon of red curry paste
  • 500 ml of coconut milk
  • 400 g of chicken tender
  • 2 eggplants
  • 1 red chili pepper
  • 3 tablespoon of fish sauce
  • 1 tablespoon of sugar
  • 1 lime
  • 300 g of rice

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    659 kcal
    33 %
  • Fat
    25,57 g
    37 %
  • of which saturated
    21,46 g
    107 %
  • Carbohydrates
    69,14 g
    27 %
  • of which sugar
    8,52 g
    9 %
  • Protein
    33,29 g
    67 %
  • Fibers
    4,7 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.