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

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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