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Thai Green Curry
Thai

Thai Green Curry

(0)
25Min
Easy

Ingredients

4 portions

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  tbsps
Thai Green Curry Paste
1 
  ( 150 g )
Medium (150g) onion, sliced
400  g
Chicken Breast
3  tsps
Corn Flour
0.5  cup
  ( 125 ml )
Tap Water
1  Can
  ( 375 ml )
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1  tsp
Maggi Fish Sauce
1  cup
  ( 100 g )
Bean
120  g
  ( 1 medium )
Zucchini
0.5  cup
  ( 60 g )
frozen peas
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Nutrition Value

Energy
268.26 kcal
Protein
32.59 g
Carbohydrates
20.78 g
Fats
5 g
Information per serving

Instruction

25 Minutes

  • Step 1

    2 Min
    Heat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring.

  • Step 2

    3 Min
    Blend cornflour with 1 tbsp water; add to wok with remaining water, Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Fish Sauce; bring to the boil.

  • Step 3

    3 Min
    Add beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.
Thai Green Curry

Step 1 of 3

Heat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring.

Thai Green Curry

Step 2 of 3

Blend cornflour with 1 tbsp water; add to wok with remaining water, Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Fish Sauce; bring to the boil.

Thai Green Curry

Step 3 of 3

Add beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.

Recipe PDF

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