Thai Green Chicken Curry

  • cooking time
    10 m
  • calories per serve
    250 cal
  • serves
    4
2 tbsp
Thai green curry paste
1 medium
Onion sliced
400 g
Chicken breast fillet sliced
1 tbsp
Cornflour
1/2 cup
Water
1 375mL can
NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk
1 cup
Sliced beans
1 medium
Zucchini chopped
1/2 cup
Frozen peas
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:
344 g
1049
32.6
4
1.5
18.6
14.5
276
3.3
48
Average Quantity
per:
100 g
305
9.5
1.1
0.4
5.4
4.2
80
1
14

Method

  1. Heat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring.

  2. Blend cornflour with 1 tablespoon water; add to wok with remaining water, coconut flavoured evaporated milk and fish sauce; gently heat.

  3. Add beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.

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