Thai Red Chicken Curry
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
Step 16 Min
Step 25 Min
Step 35 Min
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.
Step 3 of 3
Simmer. Serve with cooked rice. Top with extra chilli and coriander if desired.