South east asian · Main course
Slow-Cooker Thai Eggplant Curry
dinnerlunchGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free
Ingredients
- Vegetable oil1½ oz
- eggplant2 lb
- shallots8¼ oz
- curry paste1¾ oz
- sugar½ oz
- chicken broth2 lb
- fish sauce1¼ oz
- tapioca¾ oz
- Salt¾ oz
- pepper¼ oz
- snow peas1 lb
- red bell pepper4¼ oz
- light coconut milk¾ lb
- cilantro¼ oz
- lime juice½ oz
Instructions
Unfortunately, Edamamdoesn't provide step-by-step instructions through their API, but the full method is just a click away. We are working on future workarounds.
Get the full recipeNutrition (per serving · serves 6)
311calories
10gProtein
37gCarbs
15gFat
Saturated Fat5g
Fiber9g
Sugar19g
Sodium1258mg
Cholesterol6mg
Estimated values based on ingredient data. Actual nutrition may vary.
