Thai Chicken Curry

  • Preparation Time5 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy
1 tsp vegetable oil
4 x 150g chicken breasts, sliced
4 tsp green Thai paste
1 large red pepper, sliced
1 inch fresh ginger, grated
200g broccoli
1 tbsp fresh coriander
1 chicken stock pot
½ red chilli, deseeded
410g Carnation® Evaporated Milk

Heat the oil in a large saucepan, stir fry the chicken breast on a low heat for 10 minutes, until cooked. Add the Thai paste and cook for another minute.

Pour in the Carnation® Evaporated Milk and add the remainder of the ingredients bring to a simmer for 15 minutes, stir occasionally.

Sprinkle over a few sprigs of coriander leaves to garnish just before serving.

Recipe courtesy of Carnation®

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