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

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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