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Thai

Thai Red Chicken Curry

0
23 Min
Easy
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.

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
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
Lets Cook

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.

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