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Chicken and Peanut Curry

0
17 Min
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
+

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: here

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
Carbohydrates
24.5 g
Protein
43.83 g
Fats
21.74 g
Information per serving
Lets Cook

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.
Chicken and Peanut Curry

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.

Chicken and Peanut Curry

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.

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