Carnation Penang Curry

  • cooking time
    8 m
  • serves
    4
2 tbsp
Penang curry paste
250 g
Chicken breast, sliced thinly
1
medium onion, sliced (150g)
1
medium carrot, cut into matchsticks (120g)
1
NESTLE CARNATION Lite Cooking Cream (300mL)
½ cup
Water (125mL)
1 tbsp
Maggi Authentic Thai Fish Sauce
1/3 large
red capsicum, sliced (120g)
1/3 bunch
baby bok choy, chopped (120g)
Cooked rice to serve
Coriander to garnish, if desired

Method

  1. Heat a non-stick frying pan over medium-high heat; add curry paste and chicken; cook 2 minutes; add onion and carrot & cook a further 2 minutes.

  2. Blend cornflour with1 tbsp of NESTLE CARNATION Lite Cooking Cream; add to frying pan with remaining milk, water, and MAGGI Authentic Thai Fish Sauce; bring to boil, stirring constantly.

  3. Add capsicum and bok choy, bring to boil, simmer 2 minutes. Serve with cooked rice & garnish with coriander, if desired.