With the spicy taste of green curry and the soft, sweet taste of coconut milk, no sugar is added. You can make it.
Calories
465kcal
Carbs
34.3g
Protein
48.5g
Fat
14.9g
Sodium
17.1mg
Ingredients
Main
Others
Chicken(Breast, 50g), Green Curry Paste(50g), Coconut Milk(40g), Carrot(30g), Eggplant(50g), Button Mushroom(20g), Lemongrass(10g), Garlic(5g)
Nutrition Facts
Per 100g of main ingredientsChicken
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Button Mushroom
- Rich in vitamin B3 (niacin) (3.4mg) — supports energy metabolism and skin health
- Rich in vitamin B2 (0.35mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Coarsely chop the garlic.
🔍Cut the chicken breast, carrot, eggplant, and button mushroom into bite-size pieces.
🔍Heat oil in a pan, stir-fry garlic, then add eggplant, carrot, and button mushroom in order and stir-fry.
🔍Add green curry paste and stir-fry.
🔍Add lemongrass, 1 cup of water, and 2/3 of the coconut milk to 4 and boil.
🔍Adjust the thickness with coconut milk to finish.