Thai Green Coconut Curry with Chicken, Aubergine and Basil
Inspired by techniques from NYT Cooking and Serious Eats.
A vibrant, fragrant green curry where chicken thighs and tender aubergine simmer in a properly cracked coconut paste, finished with wilted Thai basil and lime leaf.
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Method
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Why this label?
27.9 g protein for 467 kcal = 6 g per 100 kcal, so protein gives about 24% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 202 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
6.2 g per serving
12.4 % of the 50 g daily maximum · 24.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- medium saucepan (about 3 l)
- silicone spatula
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 467 kcal |
| Protein | 27.9 g |
| Carbohydrate | 13.8 g |
| of which sugars | 8.5 g |
| of which free sugars | 6.2 g |
| Fat | 34.5 g |
| of which saturates | 26 g |
| Fibre | 2 g |
| Salt | 2.34 g |
Protein per 100 kcal
6 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
