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4 servings
Prep Time:
10 mins
Cook Time:
30 mins
Meal Type:
Main Dishes
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Spinach, Eggplant & Chicken Coconut Curry

A rich and delicious Thai style coconut curry.



  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
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absolutely delicious !
25 Apr 14 by member: lindyloo40
Looks Yummy!!
16 May 14 by member: YvonneHarper


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Nutrition summary:

There are 432 calories in 1 serving of Spinach, Eggplant & Chicken Coconut Curry.
Calorie break-down: 55% fat, 17% carbs, 28% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 243
Calories 432
% Daily Values*
Total Fat 26.99g 42%
  Saturated Fat 21.564g 108%
  Polyunsaturated Fat 0.613g  
  Monounsaturated Fat 1.147g  
Cholesterol 68mg 23%
Sodium 126mg 5%
Potassium 434mg  
Total Carbohydrate 18.4g 6%
  Dietary Fiber 7.1g 28%
  Sugars 5.89g  
Protein 31.46g  
Vitamin A 195% Vitamin C 88%
Calcium 28% Iron 69%
of RDI*
(432 calories)
22% of RDI
Calorie Breakdown:
Carbohydrate (17%)
Fat (55%)
Protein (28%)
* Based on a RDI of 2000 calories