Thai Red Chicken Curry
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
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
.
Nutrition Value
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 MinSlice the peppers into strips, finely slice the spring onions and then cut the chicken breasts into strips. -
step 2
7 MinHeat 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 MinAdd spring onions, curry paste and cook for a further minute or so. -
step 4
2 MinGradually 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 MinServe the curry with sticky rice and wedges of lime for extra zesty flavour.
