Thai Chicken

Aromatic Thai chicken curry with no coconut!
Serves: 6
  • 1 tsp vegetable oil
  • 4 x 150g chicken breasts, sliced
  • 4 tsp green Thai paste
  • 1 large red pepper, sliced
  • 1 inch fresh ginger, grated
  • 1 tbsp fresh coriander
  • 1 chicken stock pot
  • ½ red chilli, deseeded
  • 410g Carnation Evaporated Milk
  • Serve with
  • Steamed rice
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins

    Cook time
    30 mins

Each serving typically contains

  • Energy 1620kJ 384kcal 19%
  • Fat 9.3g 13%
  • Saturates 3.8g 19%
  • Sugars 10.4g 12%
  • Salt 1.09g 18%

of an adult's Reference Intake (RI)*
Energy per 100g: 714kJ/169kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Heat the oil in a large saucepan, stir fry the chicken breast on a low heat for 10 minutes, until cooked. Add the Thai paste and cook for another minute.
  2. Pour in the Carnation Evaporated Milk and add the remainder of the ingredients. Bring to a simmer for 15 minutes, stirring occasionally.
  3. Sprinkle over a few sprigs of coriander leaves to garnish just before serving.

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