Thai Red Chicken Curry

  • cooking time
    8 m
  • calories per serve
    450 cal
  • serves
    4
2 tbsp
Thai red curry paste
250 g
Chicken breast fillet sliced
1 medium (150g)
Onion sliced
1/2 medium eggplant (150g)
Chopped
3 tsp
Cornflour
1 375ml can
NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk
1/2 cup (125ml)
Water
1 tbsp
Maggi authentic thai fish sauce
1 small (150g)
Red capsicum sliced
1/2 cup (60g)
Frozens peas
cooked 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:
461 g
1881
28
7.7
2.8
64
15
1549
282
Average Quantity
per:
100 g
408
6.1
1.7
0.6
14
3.3
336
61

Method

  1. Heat a non stick frying pan over medium high heat; add curry paste and chicken; cook 2 minutes; add onion and eggplant, cook a further 2 minutes.

  2. Blend cornflour with 1 tablespoon of NESTLÉ CARNATION light & creamy coconut flavoured cooking milk; add to frying pan with remaining milk, water and maggi authentic thai fish sauce, bring to boil, stirring constantly.

  3. Add capsicum and peas; bring to the boil, simmer 2 minutes. Serve with cooked rice.

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