Thai Red Chicken Curry

Serves: 4

INGREDIENTS

2 tsp oil
300 g chicken fillets, sliced
1 Tbsp prepared Thai red curry paste
2 cups mixed vegetables, cut into strips (zucchini, red capsicum, carrot)
1 Tbsp cornflour
375mL can CARNATION Light & Creamy Evaporated Milk
2 Tbsp chopped coriander

METHOD

1. Heat oil in pan, add chicken, cook for 2 minutes. Stir in curry paste until combined.
2. Add vegetables and combined cornflour and CARNATION Light & Creamy Evaporated Milk. Bring to the boil, stirring, then simmer for 1 minute.
3. Stir in coriander before serving. Serve with rice.

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