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Maggi
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Thai Red Chicken Curry
Asian-style Easy Main course

Thai Red Chicken Curry

(0)
20 Min
Easy
Treat yourself to a tasty break and embark on a journey of pleasure with the Thai curry. The chicken curry is wonderfully creamy and has a pleasant spiciness. Try it!

Ingredients

2 portions

This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

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
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Carbohydrate
23.7 g
Energy
394.6 kcal
Fat
17.3 g
Fibre
7.1 g
Protein
35.3 g
of which: saturates
10.1 g
Sodium
451.5 mg
of which: sugars
9.2 g
Information per serving

Instructions

20 Minutes
  • Step 1

    6 Min
    Slice the peppers into strips, finely slice the spring onions and then cut the chicken breasts into strips.
  • step 2

    7 Min
    Heat 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 Min
    Add spring onions, curry paste and cook for a further minute or so.
  • step 4

    2 Min
    Gradually 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 Min
    Serve the curry with sticky rice and wedges of lime for extra zesty flavour.
Thai Red Chicken Curry

Step 1 of 5

Step 1 Step 1 Step 1

Slice the peppers into strips, finely slice the spring onions and then cut the chicken breasts into strips.

Thai Red Chicken Curry

step 2 of 5

step 2 step 2

Heat 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.

Thai Red Chicken Curry

step 3 of 5

step 3 step 3

Add spring onions, curry paste and cook for a further minute or so.

Thai Red Chicken Curry

step 4 of 5

step 4 step 4

Gradually 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.

Thai Red Chicken Curry

Cook the rice of 5

Cook the rice Cook the rice

Serve the curry with sticky rice and wedges of lime for extra zesty flavour.

Recipe as PDF

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Discover more

  • Asian-style
  • Dinner
  • Easy
  • High in protein
  • Low sugar
  • Lunch
  • Main course
  • Portion of Vegetables/Fruits
  • Source of fiber
  • Source of protein
  • Spring
  • Weekdays

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