Thai Chicken Curry
- 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®