Thai Red Chicken Curry
Looking to make a Thai red chicken curry in less than 30 minutes? Then look no further.
Prep Time: 10 minutes Cooking Time: 20 minutes
1 tablespoon oil
1 packet MAGGI Thai Red Curry recipe base and finishing sauce
500g chicken breasts, sliced thinly
3 cups chopped fresh vegetables
1 x 270ml can light coconut cream
- Heat the oil in a large frying pan, add the spice paste, cook over medium heat for one minute or until fragrant.
- Add chicken and toss to coat in the spice paste, cook 3 – 4 minutes or until chicken is browned.
- Add the fresh vegetables, light coconut milk and finishing sauce, bring to boil, simmer for 15 minutes.
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