Name: Chicken Penang Curry
Prep time: 10 min
Cook time: 8 min
Yield: 4 servings
Ingredients: 2 tbsp Penang curry paste; 250 g Chicken breast, sliced thinly; 1 medium onion, sliced (150g); 1 medium carrot, cut into matchsticks (120g); 1 NESTLÉ CARNATION Lite Cooking Cream; 0.5 cup Water (125mL); 1 tbsp Maggi Authentic Thai Fish Sauce; 0.33 red capsicum, sliced (120g); 0.33 bunch baby bok choy, chopped (120g); 0 Cooked rice to serve; 0 Coriander to garnish, if desired

Prep time 10 min

Cook time 8 min

Serves 4

Nutritional information per serving

Energy 2008 cal

Protein 21.5 g

Total Fat 18.6 g

Saturated Fat 10.7 g

Carbs 53.8 g

Sugars 8.8 g

Sodium 465.8 mg

Fibre 5.1 g

Nutritional information per 100g

Weight 100 g

Energy 490 cal

Protein 5.3 g

Total Fat 4.6 g

Saturated Fat 2.6 g

Carbs 13.1 g

Sugars 2.2 g

Sodium 113.6 mg

Fibre 1.3 g

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

Metric

Cups

Select ingredients and add them to your shopping list

Add to shopping list

In this recipe

NESTLÉ CARNATION Lite Cooking Cream

METHOD

Heat a non-stick frying pan over medium-high heat; add curry paste and chicken; cook 2 minutes; add onion and carrot & cook a further 2 minutes.
Blend cornflour with1 tbsp of NESTLÉ CARNATION Lite Cooking Cream; add to frying pan with remaining milk, water, and MAGGI Authentic Thai Fish Sauce; bring to boil, stirring constantly.
Add capsicum and bok choy, bring to boil, simmer 2 minutes. Serve with cooked rice & garnish with coriander, if desired.

Chicken Penang Curry

INGREDIENTS

Select ingredients and add them to your shopping list

In this recipe

NESTLÉ CARNATION Lite Cooking Cream

METHOD

Rate this recipe out of 5:

Reviews

PREFERENCES

Chicken Penang Curry

INGREDIENTS

Select ingredients and add them to your shopping list

In this recipe

NESTLÉ CARNATION Lite Cooking Cream

METHOD

Rate this recipe out of 5:

Reviews