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.
Chicken and Peanut Curry Recipe
Ingredients
10
Ingredients
Cooking Time
11
mins
Mins
Richard's Notes
Ingredients
-
1 tbspoil
-
1/4 cup (75g)Thai red curry paste
-
1 can (375mL)CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
-
500glean chicken breast fillets, diced
-
2 tbspsugar
-
1 tbsp
-
1 tbspchopped kaffir lime leaves
-
3/4 cup (100g)unsalted, roasted peanuts, finely chopped
-
10basil leaves
-
Steamed basmati rice to serve
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.
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 |
More Fresh Recipes
