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Tasty meals don’t have to be difficult and time consuming to make. Check out this Thai red curry to see the type of meals that you can cook in under 30 minutes.

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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
Vegetable Oil
Vegetable Oil
2  tbsps
194564
Chicken Thigh, sliced
500  g
194848
Onion, finely chopped
1 
  ( 150 g )
Zucchini
Zucchini, grated
1 
196860
Red Capsicum, sliced thinly
1 
  ( 200 g )
Plain Flour
Cornflour
3  tsps
194564
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1  Can
  ( 375 ml )
Maggi Fish Sauce
Maggi Fish Sauce
1  tbsp
Water
Tap Water
0.5  cup
  ( 125 ml )
194564
Kaffir lime leaves, chopped
2 

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Nutritional Information

Nutritional Information Thumbnail

per serving

Carbohydrates
21.88 g
Energy
360.25 kcal
Fats
14.16 g
Protein
34.36 g
per serving

Recipe steps

16 min

6 min

5 min

5 min

Thai Red Chicken Curry

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Recipe steps

16 min

Step 1
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Heat a non stick frying pan over medium high heat; add oil, curry paste and chicken; cook 4 minutes; add onion, zucchini and capsicum, cook a further 2 minutes.
Thai Red Chicken Curry

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Recipe steps

16 min

Step 2
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Blend cornflour with 1 tablespoon of CARNATION Evaporated Milk in a small bowl; add to frying pan with remaining evaporated milk, fish sauce, water and kaffir lim
Thai Red Chicken Curry

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Recipe steps

16 min

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

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Reviews

Johnsmith
Johnsmith
4

Jason

12345
06/06/2022 12:17 CEST

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k kunal.a

Nice Recipe

25-11-2025 13:30 Uhr

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nnknnk

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