Chicken and Peanut Curry Recipe

Chicken and Peanut Curry

Ingredients

  • 1 tbsp
    oil
  • 1/4 cup (75g)
    Thai red curry paste
  • 1 can (375mL)
    CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
  • 500g
    lean chicken breast fillets, diced
  • 2 tbsp
    sugar
  • 1 tbsp
  • 1 tbsp
    chopped kaffir lime leaves
  • 3/4 cup (100g)
    unsalted, roasted peanuts, finely chopped
  • 10
    basil leaves
  • Steamed basmati rice to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 11 minutes
  1. Heat oil in a large saucepan over medium heat; add curry paste, cook 1 minute. Gradually stir in Evaporated Milk, mix well.

  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.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 3142.1kj 647.5kj
Weight 485.2g 100g
Protein TOTAL 45.7g 9.4g
Fat TOTAL 26.9g 5.5g
- Saturated Fats 5.5g 1.1g
Carbohydrates TOTAL 78.7g 16.2g
- Sugars 26.1g 5.3g
Sodium 1346.5mg 277.5mg
Dietary Fibre 4.3g 0.8g
Calcium 297.0mg 61.2mg