Thai Red Chicken Curry Recipe

Thai Red Chicken Curry


  • 2 tbsp
  • 2 tbsp
    Thai red curry paste
  • 500g
    boneless chicken thigh fillet, chopped
  • 1 (150g)
    medium onion, sliced
  • 3 tsp
  • 1 can (375mL)
    CARNATION Light & Creamy Coconut Flavoured Cooking Milk
  • 1 tbsp
  • 1/2 cup (125mL)
  • 2
    Kaffir lime leaves
  • cooked rice, to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 8 minutes
  1. Heat a non stick frying pan over medium high heat; add oil, curry paste and chicken; cook 4 minutes; add onion, cook a further 2 minutes.

  2. Blend cornflour with 1 tablespoon of CARNATION Evaporated Milk in a small bowl; add to frying pan with remaining Evaporated Milk, MAGGI Fish Sauce, water and kaffir lime leaves, stirring constantly.

  3. Simmer. Serve with cooked rice. Top with extra chilli and coriander if desired.