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Thai Red Chicken Curry
Thai

Thai Red Chicken Curry

(0)
23Min
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
Oil
500  g
Chicken Thigh, sliced
1 
  ( 150 g )
Onion
1 
  ( 120 g )
Zucchini
1 
  ( 200 g )
Red Capsicum
3  tsps
Cornflour
1  Can
  ( 375 ml )
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1  tbsp
Maggi Fish Sauce
0.5  cup
  ( 125 ml )
Tap Water
2 
Keffir Lime
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Nutrition Value

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

Instruction

23 Minutes

  • Step 1

    6 Min
    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.

  • Step 2

    5 Min
    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 lime leaves, stirring constantly.

  • Step 3

    5 Min
    Simmer. Serve with cooked rice. Top with extra chilli and coriander if desired.
Thai Red Chicken Curry

Step 1 of 3

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

Step 2 of 3

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 lime leaves, stirring constantly.

Thai Red Chicken Curry

Step 3 of 3

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

Recipe PDF

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