Thai Red Chicken Curry Recipe

Thai Red Chicken Curry


  • 2 tbsp
  • 2 tbsp
    Thai red curry paste
  • 500g
    boneless chicken thigh fillet, chopped
  • 1 medium (150g)
    onion, sliced
  • 3 tsp
  • 1 can (375mL)
    CARNATION Light & Creamy Coconut Flavoured Cooking Milk
  • 1 tbsp
    Fish Sauce
  • 1/2 cup (125mL)
  • 2
    Kaffir lime leaves
  • cooked rice, to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 8 minutes
  1. Heat a non stick frying pan over medium high heat; add oil, curry paste and chicken; cook 4 minutes; add onion, cook a further 2 minutes.

  2. Blend cornflour with 1 tablespoon of CARNATION Evaporated Milk in a small bowl; add to frying pan with remaining evaporated milk, fish sauce, water and kaffir lime leaves, stirring constantly.

  3. Simmer. Serve with cooked rice. Top with extra chilli and coriander if desired.



Average Qty Per Serve Qty Per 100g
Energy 2743.7kj 548.4kj
Weight 500.2g 100g
Protein TOTAL 37.1g 7.4g
Fat TOTAL 18.5g 3.7g
- Saturated Fats 3.8g 0.7g
Carbohydrates TOTAL 81.8g 16.3g
- Sugars 16.0g 3.2g
Sodium 1154.8mg 230.8mg
Dietary Fibre 3.6g 0.7g
Calcium 288.1mg 57.6mg