Green Curry With Chicken And Eggplant

Name: Green Curry With Chicken And Eggplant
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 1
Cuisine: Indian, Asian
Ingredients: 30 milliliters bamboo shoot; 59 milliliters basil leaves; 227 grams chicken , sliced; 397 grams coconut milk; 118 milliliters sliced eggplant; 59 milliliters fish sauce; 6 Tbsps green curry paste; 1 serving Sauce; 6 kaffir lime leaves; 1 serving red chili pepper (to garnish); 3 Tbsps sugar

The recipe Green Curry With Chicken And Eggplant is ready in approximately 31 minutes and is definitely an excellent gluten free, dairy free, and fodmap friendly option for lovers of Indian food. This recipe serves 1. One portion of this dish contains roughly 56g of protein, 126g of fat, and a total of 1556 calories. This recipe covers 46% of your daily requirements of vitamins and minerals. If you have curry paste, chili pepper, eggplant, and a few other ingredients on hand, you can make it. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. It works well as a pricey main course.

Ingredients

Servings:

30milliliters

bamboo shoot 59milliliters

basil leaves 227grams

chicken , sliced 397grams

coconut milk 118milliliters

sliced eggplant 59milliliters

fish sauce 6Tbsps

green curry paste 1serving

Sauce 6

kaffir lime leaves 1serving

red chili pepper (to garnish)3Tbsps

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Beaumont Hope Marguerite Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 35 dollars.