Thai Chicken And Peanut Curry

  • cooking time
    11 m
  • calories per serve
    647 cal
  • serves
    4
1 tbsp
oil
1/4 cup
red curry paste (75g)
375 ml
can NESTLÉ CARNATION light & creamy coconut flavoured evaporated milk
500 g
lean chicken breast fillets diced
2 tbsp
sugar
1 tbsp
maggi fish sauce
1 tbsp
chopped kaffir lime leaves
3/4 cup
unsalted oven roasted peanuts finely chopped (100g)
10
basil leaves
steamed basmati rice to serve
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
291 g
2707
39.2
43.4
7.8
24
22.4
1321
3.9
326
Average Quantity
per:
100 g
930
13
15
3
8
8
45
1
112

Method

  1. heat oil in a large saucepan over medium heat; add curry paste, cook 1 minute. gradually stir in NESTLÉ CARNATION light & creamy coconut flavoured evaporated milk; mix well.

  2. add chicken, sugar, maggi fish sauce and lime leaves. bring to boil, reduce heat, simmer 5 minutes. add nuts and simmer a further 5 minutes; top with basil. serve with rice, if desired.

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