Thai chicken curry with eggplant and green beans

Name: thai chicken curry with eggplant and green beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g White rice; 1 onion; 1 eggplant; 2 el traditional olive oil; 360 g Thai chicken fillet cubes; 100 g Bumbu spice green curry tray; 200 g coconut milk; 225 g deep frozen very fine green beans

Easy to make Thai green curry with chicken, green beans, onion and eggplant.

Ingredients

Directions

Boil the rice according to the instructions on the package.
In the meantime, cut the onion coarsely and cut the aubergine into cubes.
Heat the oil in a frying pan and fry the onion for 1 min. Add the chicken breast cubes and cook for 3-4 min. Add the eggplant and cook for another 3 minutes.
Spoon in the Bumbu spice and coconut milk.
Add the green beans and put the lid on the pan. Cook the curry for 7-8 min. Until the green beans are al dente. Season with pepper and salt.
Scoop the rice into bowls and spread the chicken curry over it.

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Nutrition

600Calories

Sodium17% DV405mg

Fat34% DV22g

Protein60% DV30g

Carbs23% DV69g

Fiber24% DV6g

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