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Ingredients
US|METRIC
4 SERVINGS
- 1 asian eggplant (long, about 300g/10 oz, I used the big ones as it was out of season when I made this)
- 15 green beans (topa and tails trimmed)
- 2 carrots (small)
- 1/4 head cabbage (sliced)
- 5 Tbsp. oil
- 2 cups coconut milk (thin)
- 3/4 cup water
- 1 tsp. salt
- 1 tsp. sugar
- 6 candlenuts (or macadamia nuts)
- 10 shallots (Asian)
- 2 tsp. dried prawn (paste, belachan, dry-roasted)
- 1 tsp. dried prawns (soaked until soft)
- 1 turmeric root (thumb-sized piece fresh)
- 3 cloves garlic
- 6 chillies (red finger-length)
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories830Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat31g155% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium780mg33% |
| Potassium2030mg58% |
| Protein16g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A200% |
| Vitamin C120% |
| Calcium20% |
| Iron40% |
* 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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