Thai Red Chicken Curry recipe
Low FatLow Fat
Thai Red Chicken Curry



Recipe Ingredients
(serves 4)

2 tbsp prepared Thai red curry paste
250 g skinless chicken breast fillet, sliced
1 onion, sliced
1/2 eggplant, chopped
375 mL CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
1/2 cup water
1 tbsp MAGGI Authentic Thai Fish Sauce
1/2 cup red capsicum, sliced
1/2 cup peas
cooked rice, to serve

How to Make

1. Place Thai red curry paste and chicken in pan, cook 2 minutes.

2. Add onion and eggplant, cook further 2 minutes. Add combined CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, water and MAGGI Authentic Thai Fish Sauce, bring to boil.

3. Add remaining vegetables, return to boil, simmer 1 minute. Serve with cooked rice.




Preparation Time
15 minutes


Cooking Time
8 minutes



Nutrition Table

  Average Quantity per Serving Quantity per 100g
Weight (g) 461 100
Energy (kJ) 1881 408
Protein (g) 28.0 6.1
Total Fat (g) 7.7 1.7
- Saturated Fat (g) 2.8 0.6
Carbohydrate (g) 64.0 14.0
Sugars (g) 15.0 3.3
Sodium (mg) 1549 336
Calcium (mg) 282 61
Tips
 
Creating Indian curries - If you want a tangy flavour, add yogurt at the end of the cooking process.

Are raw vegetables always better than cooked vegetables?...

Balanced main meals
Nutrition Facts
 
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Antioxidants

Artificial Sweetners
A to Z Cooking Glossary
Green Shallots
Slender white bulbs with straight side and bright green, hollow tube-like leaves.

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