Thai Red Chicken Curry

  • cooking time
    20 m
  • calories per serve
    436 cal
  • serves
    4
spray oil for cooking
500 g
chicken breast fillet chopped
3 tsp
red curry paste
1/4 cup
water (60ml)
1 1/2 cups
chopped pumpkin (210g)
1 1/2 cups
sliced green beans (150g)
250 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tsp
cornflour
steamed 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:
629 g
1826
39.7
14.1
5
34.3
24.3
286
6.2
325
Average Quantity
per:
100 g
290
6
2
1
5
4
45
1
52

Method

  1. heat a medium saucepan over high heat; spray with oil; add chicken and cook until golden. add curry paste, toss until chicken is coated.

  2. add water and pumpkin, cover, simmer 5 minutes. add beans, cook a further 3 minutes.

  3. blend 2 tablespoons NESTLÉ CARNATION light & creamy evaporated milk and cornflour; add to the saucepan with remaining milk; bring to the boil, stirring constantly. reduce heat, simmer uncovered 5 minutes. serve with rice.

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