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Thai

Thai Green Curry

0
25 Min
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
+

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: here

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
Lets Cook

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.

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