Red Thai Curry with Eggplant

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This delectable version of Thai curry is made with "lite" coconut milk, which has the same flavor but one-third the calories and one-third the fat than regular coconut milk. For a milder taste, substitute green or yellow Thai curry paste for the red, or reduce the amount of red curry paste to 1 tablespoon. This curry is excellent on its own or spooned over basmati rice.

  • servingServings

Ingredients

Preparation

Nutrition Information

  • Serving Size: 8 servings
  • Calories: 231
  • Carbohydrate Content: 28 g
  • Fat Content: 13 g
  • Fiber Content: 5 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 489 mg