dish
Thai Curried Chicken with Coconut and Mango

4
Serves
317
Calories
15
Nutrients
13
Vitamins

Ingredients

1 to 2 teaspoons yellow curry paste , to taste
3/4 cup lite coconut milk
3/4 cup fat free half and half
1 tablespoon olive oil
1 small onion , chopped
1 teaspoon minced garlic
2 cups fat free, low sodium chicken broth
1 medium eggplant (preferably Japanese), peeled and chopped into 1" cubes

Cooking Instructions

1. Combine the curry paste, coconut milk and mango in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add chicken stock, by the tablespoonful, as needed to keep the mixture from sticking and burning.

3. Add the eggplant and the remaining chicken stock. Simmer until the eggplant becomes tender, about 10 minutes.

4. Add the sliced chicken and heat thoroughly.

5. Stir in the curry mixture and serve.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
317
Protein
28 g
Total Carbohydrate
30 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
0 g
Sugar
17 g
Total Fat
10 g
Saturated Fat
3 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
69 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
36 %
Percent Calories from Carbohydrate
37 %
Percent Calories from Fat
28 %
Vitamin A
441 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
17 mg
Vitamin D
0 IU
Folate
25 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
28 mg
Iron
2 mg
Phosphorus
64 mg
Potassium
353 mg
Sodium
421 mg
Zinc
1 mg