Ingredients
2 tsp peanut oil
1 (300g) chicken breast fillet , thinly sliced
1 medium (150g) onion , chopped
1 medium (200g) red capsicum , sliced
2 tbsp Thai red curry paste
1 tablespoon cornflour
2 cups (500ml) water
375mL can CARNATION Light & Creamy Coconut Flavoured Cooking Milk
1 tbsp Thai Fish Sauce
1 cup (110g) grated zucchini
1/2 cup (60g) frozen peas
1/2 cup (20g) chopped coriander leaves
1. Heat a saucepan over medium heat; add oil and chicken, cook 2 minutes; add onion and capsicum, cook 2 minutes.
2. Add curry paste, cook 30 seconds. Blend cornflour with 1/4 cup (60mL) water; add to saucepan with remaining water, CARNATION Light & Creamy Coconut Flavoured Cooking Milk and Authentic Thai Fish Sauce .
3. Bring to boil, stirring constantly; add zucchini and peas, simmer 1 minute. Serve topped with coriander.
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