Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- ½ tablespoons red curry paste
- 1 pound boneless chicken breast, sliced in bite-size pieces
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 1 tablespoon sugar (optional)
- 1 can (13.5 ounces) coconut milk
- 4 kaffir lime leaves (optional)
- ¼ pound green beans, cut into 1-inch pieces
- 1 can (8 ounces) sliced bamboo, rinsed and drained
- ¼ pound eggplant, peeled and cubed
- 2 stalks scallions, cut 1 inch long
- 1 cup basil leaves
Directions
Heat a wok with oil on high heat. Add curry paste and mix well 1 minute. Add chicken and stir constantly 3 minutes. Add salt, fish sauce, and sugar. Stir constantly another 3 minutes, allowing the chicken to absorb the flavor. Add coconut milk and kaffir lime leaves. Stir well and bring to a boil. Add green beans and bamboo. Stir well, cover, and cook 3 minutes. Add eggplant and stir well. Cover and cook 3 minutes. Add scallions and basil. Stir well and transfer to a serving bowl.
Serve with rice, lettuce of any kind and cucumber.
Category:Laotian Recipes
Category:Laotian Meat Dishes