Thai Red Chicken Curry
Easy
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Tasty meals don’t have to be difficult and time consuming to make. Check out this Thai red curry to see the type of meals that you can cook in under 30 minutes.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Oil
2
tbsps
Chicken Thigh, sliced
500
g
Onions, chopped
1
( 150 g )
Zucchini
1
( 120 g )
Red Capsicum
1
( 200 g )
Cornflour
3
tsps
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1
Can
( 375 ml )
Maggi Fish Sauce
1
tbsp
Hot water
0.5
cup
Keffir Lime
2
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
21.88 g
Energy
360.25 kcal
Fats
14.16 g
Protein
34.36 g
Nutrition Table Footer
6 min
5 min
5 min
Recipe steps
16 min
Step 1
Heat a non stick frying pan over medium high heat; add oil, curry paste and chicken; cook 4 minutes; add onion, zucchini and capsicum, cook a further 2 minutes.
Recipe steps
16 min
Step 2
Blend cornflour with 1 tablespoon of CARNATION Evaporated Milk in a small bowl; add to frying pan with remaining evaporated milk, fish sauce, water and kaffir lim
Recipe steps
16 min
Step 3
Simmer. Serve with cooked rice. Top with extra chilli and coriander if desired.