This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Heat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring.
Step 2
3 Min
Blend cornflour with 1 tbsp water; add to wok with remaining water, Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Fish Sauce; bring to the boil.
Step 3
3 Min
Add beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.
Step 1
of
3
Heat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring.
Step 2
of
3
Blend cornflour with 1 tbsp water; add to wok with remaining water, Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Fish Sauce; bring to the boil.
Step 3
of
3
Add beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.
Recipe PDF
Share with friends
Activate videos
You have clicked a third party link and are about to leave the website. Note that we have no control over such third-party platforms and neither endorse nor accept responsibility for them, including their content, accuracy or function. Therefore your interaction with these linked platforms is at your own risk. We do not accept responsibility or liability for such third-party platforms and their terms and conditions. Read more in our Terms of Use here
Thank you for your rating!
We look forward to your review!
You have already rated this recipe / product.
Click on the number of stars you would like to award: the higher the number, the better the rating.
Comment 0