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Chicken & Peanut Curry

Chicken and Peanut Curry

(2)

Easy

•

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

Vegetable Oil

1 tbsp

Carnation Light & Creamy Coconut Flavoured Evaporated Milk

1 Can

( 375 ml )

Chicken breast fillets, sliced

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

doodle image

Utensils and appliances

Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates

24.5 g

Energy

466.09 kcal

Fats

21.74 g

Protein

43.83 g

Nutrition Table Footer

Recipe steps

15 min

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

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Reviews

Anonymous (not verified)

Anonymous (not verified)

Sharon

There is no curry mentioned in the recipe.

12/03/2020 07:03 CET