1 boneless, skinless chicken thigh - (thinly sliced) can be substituted with either sliced beef or prawns
180 ml coconut milk
80 g Thai or Asian eggplant - (cut into bite-sized pieces)
2 green beans - (cut into 3 cm lengths)
2 stalks lemongrass - (bottom 10 cm only, thinly sliced)
1 tbsp coriander seeds
1 tsp kaffir lime leaves (chopped)
3 coriander leaves (chopped)
5 fresh green Thai chilies (thinly sliced)
1 tbsp galangal (chopped)
1 tbsp ginger (chopped)
2 shallots (chopped)
3 cloves garlic (chopped)
5 black peppercorns
1 ½ tbsp palm sugar
2 tbsp lime juice
4 tbsp fish sauce
120 ml water
| For a spicier version, you can add more green thai chili to the blend
Nutritional Info
Typical Values | PER 100G | PER 474G SERVING |
---|---|---|
Energy (Kj) | 392kj | 1859kj |
Energy (Kcal) | 94kcal | 445kcal |
Fat |
5.2g | 25g |
which saturates |
3.7g | 17g |
Carbohydrates |
4.2g | 20g |
of which sugars |
2.9g | 14g |
Fibre |
0.9g | 4.4g |
Protein |
6.9g | 32g |
Salt | 1.6g | 7.4g |