Spinach, Eggplant & Chicken Coconut Curry
Average Rating
4.0 Average FatSecret member ranking
A rich and delicious Thai style coconut curry.
Servings Prep Time Cook Time
4 10 mins 30 mins
Ingredients
Directions
1. On medium heat, add coconut oil to a large and deep nonstick pan.
2. Add garlic and onions, and cook until translucent. Add cubed chicken breast and cook until no longer pink.
3. Once chicken is cooked add cubed eggplant and cook for about 10 minutes or until tender. If you don't have room, just remove the chicken and onions, add a little more coconut oil and cook eggplant by itself.
4. Once eggplant is tender, add spinach and cook until wilted.
5. If you have removed the chicken from the pan, now is the time to mix all the ingredients together again. Now, add your curry powder, salt and pepper.
6. Pour the coconut milk over the mixture, mix around, reduce heat to medium-low, cover and let simmer for 20 minutes.
7. Taste to see if you need to add anymore curry powder, because the yellow kind is very mild.
8. Once the sauce has thickened, it is ready to eat. Serve over basmati rice or eat it alone
Nutrition summary
There are 432 calories in 1 serving of Spinach, Eggplant & Chicken Coconut Curry.
Calorie split: 55% fat, 17% carbs, 28% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
432
 
% Daily Values*
Total Fat
26.99g
35%
Saturated Fat
21.564g
108%
Trans Fat
0.022g
Polyunsaturated Fat
0.613g
Monounsaturated Fat
1.147g
Cholesterol
68mg
23%
Sodium
126mg
5%
Total Carbohydrate
18.4g
7%
Dietary Fiber
7.1g
25%
Sugars
5.89g
Protein
31.46g
Vitamin D
-
Calcium
79mg
6%
Iron
3.26mg
18%
Potassium
434mg
9%
Vitamin A
116mcg
13%
Vitamin C
13.6mg
15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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