Easy
Chicken and Peanut Curry
This fiery little number is for those who like their curries hot. If you prefer to live on the mild side reduce the curry paste by half.
Ingredients
4
portions
ingredient_quantity
recipe ingredient
1
tbsp
Oil
1
Can
( 375 ml )
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
500
g
Chicken breast fillets
2
tbsps
Sugar
1
tbsp
Maggi Fish Sauce
1
tbsp
Kaffir lime leaves, chopped
0.75
cup
( 100 g )
Unsalted Roasted Peanuts, Finely Chopped
10
Leafs
Thai basil
.
Nutrition Value
Carbohydrates
24.5 g
Energy
466.09 kcal
Fats
21.74 g
Protein
43.83 g
Information per serving
Instruction
-
Step 1
3 MinHeat oil in a large saucepan over medium heat; add curry paste, cook 1 minute. Gradually stir in Evaporated Milk, mix well. -
Step 2
12 MinAdd chicken, sugar, MAGGI Fish Sauce and lime leaves. Bring to boil, reduce heat, simmer 5 minutes. Add nuts and simmer a further 5 minutes; top with basil. Serve with rice, if desired.
