Chicken and Peanut Curry
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.
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
Energy
466.09 kcal
Carbohydrates
24.5 g
Protein
43.83 g
Fats
21.74 g
Information per serving
Instruction
17 Minutes
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.
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