Chicken and Peanut Curry Recipe

Chicken and Peanut Curry


  • 1 tbsp
  • 1/4 cup (75g)
    red curry paste
  • 1 can (375mL)
    CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
  • 500g
    lean chicken breast fillets, diced
  • 2 tbsp
  • 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.