Thai Chicken And Peanut Curry

  • cooking time
    11 m
  • calories per serve
    647 cal
  • serves
1 tbsp
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
1 tbsp
maggi fish sauce
1 tbsp
chopped kaffir lime leaves
3/4 cup
unsalted oven roasted peanuts finely chopped (100g)
basil leaves
steamed basmati rice to serve


  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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