Easy
Thai Red Chicken Curry
Tasty meals don’t have to be difficult and time consuming to make. Check out this Thai red curry to see the type of meals that you can cook in under 30 minutes.
Ingredients
4
portions
ingredient_quantity
recipe ingredient
2
tbsps
Oil
500
g
Chicken Thigh, sliced
1
( 150 g )
Onion
1
( 120 g )
Zucchini
1
( 200 g )
Red Capsicum
3
tsps
Cornflour
1
Can
( 375 ml )
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1
tbsp
Maggi Fish Sauce
0.5
cup
( 125 ml )
Tap Water
2
Keffir Lime
.
Nutrition Value
Carbohydrates
21.88 g
Energy
360.25 kcal
Fats
14.16 g
Protein
34.36 g
Information per serving
Instruction
-
Step 1
6 MinHeat a non stick frying pan over medium high heat; add oil, curry paste and chicken; cook 4 minutes; add onion, zucchini and capsicum, cook a further 2 minutes. -
Step 2
5 MinBlend 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. -
Step 3
5 MinSimmer. Serve with cooked rice. Top with extra chilli and coriander if desired.
