Chicken and Peanut Curry

Name: Chicken and Peanut Curry
Prep time: PT2.00M
Cook time: PT15.00M
Total time: PT17.00M
Yield: 4.00

(0)

17Min

Easy

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

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

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Nutrition Value

Energy

466.09 kcal

Protein

43.83 g

Carbohydrates

24.5 g

Fats

21.74 g

Information per serving

Step 1

3 Min

Heat oil in a large saucepan over medium heat; add curry paste, cook 1 minute. Gradually stir in Evaporated Milk, mix well.

Step 2

12 Min

Add 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.

Step 1 of 2

Heat oil in a large saucepan over medium heat; add curry paste, cook 1 minute. Gradually stir in Evaporated Milk, mix well.

Step 2 of 2

Add 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.