Thai

Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: PT15.00M
Cook time: PT8.00M
Total time: PT23.00M
Yield: 4.00
Cuisine: Thai
Ingredients: 2 tbsps Oil; 500 g Chicken Thigh; sliced; 1 Onion; 1 Zucchini; 1 Red Capsicum; 3 tsps Cornflour; 1 Can Carnation Light & Creamy Coconut Flavoured Evaporated Milk; 1 tbsp Maggi Fish Sauce; 0.5 cup Tap Water; 2 Keffir Lime

23Min

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

2 tbsps

Oil

500 g

Chicken Thigh, sliced

( 150 g )

Onion

( 120 g )

Zucchini

( 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

Keffir Lime

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Nutrition Value

Energy

360.25 kcal

Carbohydrates

21.88 g

Protein

34.36 g

Fats

14.16 g

Information per serving

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.

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.

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.