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Thai Red Chicken Curry
Ingredients
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
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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
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Method
Serves: 4Preparation 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.
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