Chicken and Peanut Curry

Name: Chicken and Peanut Curry
Prep time: PT2.00M
Cook time: PT15.00M
Total time: PT17.00M
Yield: 4.00
Ingredients: 1 tbsp oil; 1 can (375mL) CARNATION Light & Creamy Coconut Flavoured Evaporated Milk; 500g chicken breast fillets; 2 tbsp sugar; 1 tbsp MAGGI Fish sauce; 1 tbsp kaffir lime leaves; chopped; 3/4 cup (100g) Unsalted; Roasted Peanuts; Finely Chopped; 10 Thai basil leaves

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

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

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.