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: 4
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; 6 kaffir lime leaves; 4 servings red chili pepper (to garnish); 3 Tbsps sugar

Green Curry With Chicken and Eggplant is a gluten free, dairy free, and fodmap friendly main course. This recipe makes 4 servings with 391 calories, 14g of protein, and 31g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 31 minutes. A mixture of coconut milk, curry paste, eggplant, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. This recipe is typical of Indian cuisine.

Ingredients

Servings:

30milliliters

bamboo shoot 59milliliters

basil leaves 227grams

chicken, sliced 397grams

coconut milk 118milliliters

sliced eggplant 59milliliters

fish sauce 6Tbsps

green curry paste 6

kaffir lime leaves 4servings

red chili pepper (to garnish)3Tbsps

sugar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Aichenberg Premium Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.