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Creamy Coconut Chicken Curry with Eggplant
THE MAKER MAKES15Ingredients
35Minutes
510Calories
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Description
A mild creamy curry inspired by Burmese flavours that features boneless skinless chicken thighs and Chinese eggplant, made with a rich sweet and smoky coconut curry sauce, and finished with fresh cilantro and lime juice. Serve over rice or with your favourite flatbread - or both!
Ingredients
US|METRIC
6 SERVINGS
- 1 lb. eggplant (about 3 long)
- 2 Tbsp. olive (or canola oil)
- 1 tsp. salt (divided)
- 1 1/2 lb. boneless, skinless chicken thighs (about 8)
- 1 Tbsp. smoked paprika
- 1/3 cup canola oil
- 3 cups diced onion
- 2 Tbsp. minced garlic (3-4 large cloves)
- 13.5 oz. coconut milk
- 1 Tbsp. fish sauce
- 2 cups water
- 1 tsp. curry powder
- 1/2 cup cream (room temperature)
- 1 cup cilantro (roughly chopped, for serving)
- 1 lime (cut into wedges, for serving)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium780mg33% |
| Potassium840mg24% |
| Protein27g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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