Chicken and Peanut Curry Recipe

Chicken and Peanut Curry

Ingredients

10

Ingredients

Cooking Time

11 mins

Mins

Richard's Notes

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
Directions
Nutritions

Ingredients

1 tbsp

oil
¼ cup (75g)

red curry paste
1 can (375mL)

CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
500g

lean chicken breast fillets, diced
2 tbsp

sugar
1 tbsp

MAGGI Fish Sauce
1 tbsp

chopped kaffir lime leaves
¾ cup (100g)

unsalted oven roasted peanuts, finely chopped
10 x

basil leaves
Steamed basmati rice, to serve

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How to Cook

Prep Time: 15 minutes | Cooking Time: 11 minutes

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