cooking time20 m
Heat a wok over medium-high heat, add cinnamon and star anise and heat until fragrant. Add oil and curry paste and fry for 1 minute or until fragrant. Add onion and cook, stirring, for 1-2 minutes until softened. Add chicken and toss to combine.
In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, add CARNATION Light & Creamy Coconut Flavoured Evaporated Milk to pan. Add potato, peanuts, MAGGI Fish Sauce, sugar, kaffir lime leaves and ginger; bring to a simmer. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked through.