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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. cooking oil (high-heat)
- 1 garlic clove (minced)
- 1 tsp. galangal (minced, or fresh ginger)
- 1 green chili (or fresh hot red, preferably Thai, deseeded for less heat, finely sliced)
- 3 Tbsp. red curry paste (thick)
- 2 Tbsp. fish sauce
- 2 Tbsp. brown sugar (or palm)
- 2 kaffir lime leaves (torn in half, optional)
- 8 oz. roast (Chinese duck, thinly sliced)
- 1 asian eggplant (cut 1/2-inch lengthwise and then sliced crosswise into wedges)
- 2 cups coconut milk
- 1 cup chicken stock (basic, or store-bought)
- 1 1/2 cups fresh pineapple (diced)
- 8 cherry tomatoes (small, halved)
- 4 Tbsp. Italian basil leaves (or fresh Thai)
- 4 Tbsp. coriander leaves (fresh, cilantro)
- 4 Tbsp. fresh mint leaves
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium810mg34% |
| Potassium770mg22% |
| Protein7g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber6g24% |
| Sugars19g |
| Vitamin A15% |
| Vitamin C110% |
| Calcium6% |
| Iron15% |
* 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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