Thai Red Curry

Thai Red Curry

  • 10 Portions
  • easy

Instructions

  1. Cook MAGGI TASTE OF ASIA Red Curry Paste and chicken in pan for 2 minutes.
  2. Add combined MAGGI Coconut Milk Powder and hot water, bring to boil.
  3. Add capsicum, carrot, pineapple and lychees, simmer uncovered for 2 minutes.
  4. If desired, garnish with Thai basil.

Recipe Details

Qty

Unit

Ingredient

Preparation

100

gr

MAGGI Red Curry Paste

 

500

gr

Chicken thigh fillet

Cubed

200

gr

MAGGI Coconut Milk Powder

 

550

mL

Water

Hot

100

gr

Red bell pepper

Sliced

100

gr

Carrot

Cut into strips

225

gr

Pineapple, canned in juice and drained

Pieces

565

gr

Lychee, canned in syrup

 

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