Nutari
Thai Eggplant and Chicken Dry Curry
Tender chicken and silky eggplant in a rich, aromatic dry curry with minimal sauce.
290kcal
29gProtein
8gCarbs
16gFat
2gFibre
Ingredients
- 280g chicken breast, diced
- 300g eggplant, cut into chunks
- 3 tbsp red curry paste
- 2 tbsp coconut oil
- 1 tbsp fish sauce
- 100ml coconut milk
- 1 tsp palm sugar
- 8 fresh Thai basil leaves
- 2 kaffir lime leaves, torn
- 1 red chili, sliced
Method
- Heat coconut oil and fry curry paste for 1 minute until fragrant.
- Add chicken and cook until nearly done, about 4 minutes.
- Add eggplant chunks and stir-fry for 3 minutes.
- Pour in coconut milk, fish sauce, and palm sugar; simmer for 3 minutes, until chicken is cooked through and no longer pink (74°C/165°F).
- Stir in kaffir lime leaves and basil.
- Garnish with chili and serve hot.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
Track it in seconds with Nutari
Snap a photo to log calories & macros, get an AI coach, and more recipes built around your goals.