
Thai Red Chicken Curry
This dish was made for 4 here
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Nutrition Value
Instruction
Step 1
6 MinStep 2
5 MinStep 3
5 Min
Step 1 of 3
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.

Step 2 of 3
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.

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