Thai Chicken Curry

Ingredients

• 1 tsp oil
• 500 g chicken breast fillets, sliced
• 1 none medium onion, cut into thin wedges
• 2 none small slender eggplant, thinly sliced
• 2 tbsp red curry paste
• 3 tsp cornflour
• 1 can CARNATION Light & Creamy Coconut Flavoured Cooking Milk 375mL
• 1 none medium red capsicum, thinly sliced
• 2 cup long grain rice
• 1 tbsp MAGGI Fish Sauce 300mL
• 0.5 none lime, juice only
• 2 tsp brown sugar
• 0.25 cup fresh coriander leaves

Instructions

1. 1

   heat oil in wok or large frying pan over medium heat; add chicken, onion and eggplant and cook for 5 minutes.

2. 2

   add curry paste and cook 1 minute. stir in CARNATION light & creamy coconut flavoured cooking milk; bring to the boil. add capsicum, simmer, uncovered, for 15 minutes or until the chicken has cooked through, stirring occasionally.

3. 3

   meanwhile, cook rice according to packet directions. drain.

4. 4

   add MAGGI fish sauce to the curry with the lime juice and sugar. serve with rice and coriander .