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Thai Eggplant Curry
HEALTHY SLOW COOKER REVOLUTION15Ingredients
55Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- vegetable oil spray
- 2 lb. eggplant (cut into 1-inch pieces)
- 4 shallots (minced)
- 3 Tbsp. thai green curry paste
- 1 Tbsp. sugar
- 4 cups chicken broth
- 2 Tbsp. fish sauce (plus extra for seasoning)
- 2 Tbsp. instant tapioca
- salt
- pepper
- 1 lb. snow peas (strings removed, cut into 1-inch pieces)
- 1 red bell pepper (stemmed, seeded, and cut into 2-inch-long matchsticks)
- 13.5 oz. light coconut milk
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. lime juice (plus extra for seasoning)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol |
| Sodium1000mg42% |
| Potassium1710mg49% |
| Protein17g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber14g56% |
| Sugars18g |
| Vitamin A70% |
| Vitamin C210% |
| Calcium15% |
| Iron35% |
* 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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