Red Curry Salad

  • cooking time
    10 m
  • calories per serve
    1403 cal
  • serves
    4
500 g
chicken breast fillet
1 medium
red capsicum chopped (200g)
2 tbsp
lemon juice
1 tbsp
lemongrass (chopped)
1 tbsp
coriander (chopped)
1 tbsp
MAGGI Chilli Sauce
1 clove
garlic
3/4 cup
NESTLÉ CARNATION Light & Creamy Evaporated Milk (190ml)
1 medium
carrot (120g) cut into strips
1 stalk
celery (60g) cut into thin strips
1 medium
zucchini (120g) cut into thin strips
1/2 medium
red capsicum (200g) extra, cut into thin strips

Method

  1. steam or poach chicken for 10 minutes or until cooked; cool, then slice thinly.

  2. place capsicum, juice, lemongrass , coriander, MAGGI Chilli Sauce and garlic in a blender or food processor; process to a coarse paste.

  3. in a medium bowl combine prepared paste, NESTLÉ CARNATION Light & Creamy Evaporated Milk and chicken; refrigerate 20 minutes.

  4. arrange carrot, celery, zucchini and extra capsicum onto a serving platter; spoon over chicken mixture. if desired, garnish with chopped coriander.

You might also like