Thai

Thai Green Curry

Name: Thai Green Curry
Prep time: PT15.00M
Cook time: PT10.00M
Total time: PT25.00M
Yield: 4.00
Cuisine: Thai
Ingredients: 2 tbsps Thai Green Curry Paste; 1 Medium (150g) onion; sliced; 400 g Chicken Breast; 3 tsps Corn Flour; 0.5 cup Tap Water; 1 Can Carnation Light & Creamy Coconut Flavoured Evaporated Milk; 1 tsp Maggi Fish Sauce; 1 cup Bean; 120 g Zucchini; 0.5 cup frozen peas

25Min

Easy

One of the secrets to a great Thai curry is the complex mix of fragrant herbs and spices used. These included lemongrass, galangal, kaffir lime, coriander and fresh green chillies. Not many of us have these products on hand, a great alternative is to use a store bought paste instead. This will ensure you have the right blend, to start.

Ingredients

4 portions

2 tbsps

Thai Green Curry Paste

( 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

Copy

Nutrition Value

Energy

268.26 kcal

Carbohydrates

20.78 g

Protein

32.59 g

Fats

5 g

Information per serving

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.

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.

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.