Chicken and Peanut Curry
Easy
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This fiery little number is for those who like their curries hot. If you prefer to live on the mild side reduce the curry paste by half.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Oil
1
tbsp
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1
Can
( 375 ml )
Chicken breast fillets
500
g
Sugar
2
tbsps
Maggi Fish Sauce
1
tbsp
Keffir Lime
1
tbsp
Unsalted Roasted Peanuts, Finely Chopped
0.75
cup
( 100 g )
Thai basil
10
Leafs
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
24.5 g
Energy
466.09 kcal
Fats
21.74 g
Protein
43.83 g
Nutrition Table Footer
3 min
12 min
Recipe steps
15 min
Step 1
Heat oil in a large saucepan over medium heat; add curry paste, cook 1 minute. Gradually stir in Evaporated Milk, mix well.
Recipe steps
15 min
Step 2
Add chicken, sugar, MAGGI Fish Sauce and lime leaves. Bring to boil, reduce heat, simmer 5 minutes. Add nuts and simmer a further 5 minutes; top with basil. Serve