Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: 6 s
Cook time: 11 s
Total time: 20 s
Yield: 2
Cuisine: Asian-style
Ingredients: 2 tablespoons Maggi Coconut Milk Powder; 2 drops Maggi Liquid Seasoning; 1 red pepper; 60g spring onions; 250g Chicken Breast; 1 teaspoon sunflower oil; 5 grams root ginger peeled and finely chopped; 2 tablespoons Red Thai Curry Paste; 160 grams Green Peas; 1 teaspoon Fish Sauce; 150 grams sticky Thai rice or basmati rice to serve; 1 unit Lime to serve

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Easy

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20 Min

Treat yourself to a tasty break and embark on a journey of pleasure with the Thai curry. The chicken curry is wonderfully creamy and has a pleasant spiciness. Try it!

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Ingredients

2 portions

Maggi Coconut Milk Powder

2 tablespoons

Maggi Liquid Seasoning

2 drops

yellow pepper, sliced

spring onions, sliced

60 g

chicken breasts, thinly sliced

250 g

sunflower or vegetable oil

1 teaspoon

root ginger, finely grated

5 g

Kerelan Curry Paste

2 tablespoons

frozen peas

160 g

Fish Sauce

1 teaspoon

basmati rice, uncooked (optional)

150 g

Lime Juice

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Cooking Spoon

Papertowel

Nutritional Information

Carbohydrate

23.75 g

Energy

394.64 kcal

Fat

17.26 g

Protein

35.25 g

Recipe Steps

18 min

6 min

7 min

2 min

1 min

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Recipe Steps

18 min

Step 1

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Slice the peppers into strips, finely slice the spring onions and then cut the chicken breasts into strips.

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Recipe Steps

18 min

step 2

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Heat oil in a pan or wok and fry the chicken until golden brown. Add the peppers and ginger root and fry for about 3 minutes.

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Recipe Steps

18 min

step 3

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Add spring onions, curry paste and cook for a further minute or so.

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18 min

step 4

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Gradually mix the 350ml boiling water into the coconut milk powder in a small jug until smooth, then pour into the pan and mix well. Bring to a gentle simmer for

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Recipe Steps

18 min

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Serve the curry with sticky rice and wedges of lime for extra zesty flavour.

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Thai Red Chicken Curry

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Thai Red Chicken Curry

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