Thai Red Chicken Curry

Thai Red Curry


Oil to spray pan
300g chicken fillets, sliced
1 tbsp Thai red curry paste
2 cups mixed vegetables, cut into strips (zucchini, red capsicum, carrot)
1 tbsp cornflour
375mL can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
2 tbsp chopped coriander
Save to Cookbook


Serves: 4
Preparation time: 10 minutes
Cooking time: 8 minutes

1. Heat oil in pan, add chicken, cook 2 minutes, stir in curry paste, until combined.
2. Add vegetables and combined cornflour and CARNATION Light & Creamy Evaporated Milk. Bring to boil stirring, simmer 1 minute. 
3. Stir in coriander before serving.  Serve with rice.

 official MasterChef Australia recipe.

0 komentar:

Developer by Onmedia Solution | Design by Chefrohman