Red Curry chicken

Ingredients
2 tbsp Thai red curry paste
250g chicken breast fillet , sliced
1 medium (150g) onion , sliced
1/2 medium eggplant (150g), chopped
3 tsp cornflour
375mL can CARNATION Light & Creamy Coconut Flavoured Cooking Milk
1/2 cup (125mL) water
1 tbsp Thai Fish Sauce
1 small (150g) red capsicum , sliced
1/2 cup (60g) frozens peas
cooked rice , to serve

How to make
1. Heat a non stick frying pan over medium high heat; add curry paste and chicken; cook 2 minutes; add onion and eggplant, cook a further 2 minutes.

2. Blend cornflour with 1 tablespoon of CARNATION Light & Creamy Coconut Flavoured Cooking Milk; add to frying pan with remaining milk, water and Thai Fish Sauce, bring to boil, stirring constantly.

3. Add capsicum and peas; bring to the boil, simmer 2 minutes. Serve with cooked rice.