CREAMY THAI CHICKEN SOUP

2 tsp peanut oil

1 skinless chicken fillet, thinly sliced

1 onion, chopped

1 red capsicum, sliced

2 tbsp Thai red curry paste

2 cups water

1 tbsp cornflour

375mL can CARNATION Light & Creamy Coconut Flavoured

Evaporated Milk

1 tbsp MAGGI Authentic Fish Sauce

1 cup grated zucchini

½ cup peas

½ cup coriander leaves

1. Heat oil in pan, add chicken, cook 2 minutes, add onion and capsicum, cook 1 minute.

2. Add Thai red curry paste, cook 30 seconds. Add combined water, cornflour, CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Authentic Fish Sauce.

3. Bring to boil stirring. Add zucchini and peas, simmer 1 minute.

Serve topped with coriander.