Thai Red Chicken Curry
20Min
Easy
Ingredients
2
portions
ingredient_quantity
recipe ingredient
2
tablespoons
Maggi Coconut Milk Powder
2
drops
Maggi Liquid Seasoning
1
Sweet Pepper
60
g
Onion Springs
250
g
Chicken Breast
1
teaspoon
Sunflower Oil
5
g
root ginger, peeled and finely chopped
2
tablespoons
Red Thai Curry Paste
160
g
Green Peas
1
teaspoon
Fish Sauce
150
g
sticky Thai rice or basmati rice to serve
1
Lime, to serve
.
Nutrition Value
Energy
394.64 kcal
Protein
35.25 g
Carbohydrate
23.75 g
of which: sugars
9.21 g
Fibre
7.06 g
Fat
17.26 g
of which: saturates
10.07 g
Information per serving
Instructions
20 Minutes
-
Step 1
6 MinSlice the peppers into strips, finely slice the spring onions and then cut the chicken breasts into strips. -
step 2
7 MinHeat 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. -
step 3
2 MinAdd spring onions, curry paste and cook for a further minute or so. -
step 4
2 MinGradually 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 5 minutes, adding the peas for the last 3 minutes. Finish the curry by adding the Maggi Liquid Seasoning and fish sauce. -
Cook the rice
1 MinServe the curry with sticky rice and wedges of lime for extra zesty flavour.
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