Thai

Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: PT15.00M
Cook time: PT8.00M
Total time: PT23.00M
Yield: 4.00
Cuisine: Thai
Ingredients: 2 tbsps Oil; 500 g Chicken Thigh; sliced; 1 Onion; 1 Zucchini; 1 Red Capsicum; 3 tsps Cornflour; 1 Can Carnation Light & Creamy Coconut Flavoured Evaporated Milk; 1 tbsp Maggi Fish Sauce; 0.5 cup Tap Water; 2 Keffir Lime

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23Min

Easy

Ingredients

4 portions

2 tbsps

Oil

500 g

Chicken Thigh, sliced

( 150 g )

Onion

( 120 g )

Zucchini

( 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

Keffir Lime

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Nutrition Value

Energy

360.25 kcal

Protein

34.36 g

Carbohydrates

21.88 g

Fats

14.16 g

Information per serving

Step 1

6 Min

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

5 Min

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

5 Min

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

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.