Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: 15 s
Cook time: 8 s
Yield: 4
Cuisine: Thai
Ingredients: 2 Tbsp oil; 500g chicken thigh sliced; Onion; Zucchini; Red Capsicum; 3 Tsp cornflour; 1 can (375mL) CARNATION Light & Creamy Coconut Flavoured Cooking Milk; 1 Tbsp MAGGI Fish Sauce; 1/2 cup (125mL) Water; 2 kaffir lime

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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.

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Ingredients

4 portions

Oil

2 tbsps

Chicken Thigh, sliced

500 g

Onion, finely chopped

( 150 g )

Zucchini, grated

Sweet Pepper

Cornflour

3 tsps

Carnation Light & Creamy Coconut Flavoured Evaporated Milk

1 Can

( 375 ml )

Maggi Fish Sauce

1 tbsp

Water

0.5 cup

( 125 ml )

Kaffir lime leaves, chopped

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Nutritional Information

per serving

Carbohydrates

21.88 g

Energy

360.25 kcal

Fats

14.16 g

Protein

34.36 g

per serving

Recipe steps

16 min

6 min

5 min

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Recipe steps

16 min

Step 1

Start timer

Heat 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.

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Recipe steps

16 min

Step 2

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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 lim

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Recipe steps

16 min

Step 3

Start timer

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

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Thai Red Chicken Curry

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