THAI RED CHICKEN CURRY

2 tbsp of Thai red curry paste

250g skinless chicken fillet, sliced

1 onion, sliced

½ eggplant, chopped

375mL CARNATION Light & Creamy Coconut Flavoured

Evaporated Milk

½ cup water

1 tbsp MAGGI Authentic Fish Sauce

½ red capsicum, sliced

½ cup peas

cooked rice to serve

1. Place Thai red curry paste and chicken in pan, cook 2 minutes.

2. Add onion and eggplant, cook for a further 2 minutes. Add combined CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, water and MAGGI Authentic Fish Sauce, bring to boil.

3. Add remaining vegetables, return to boil, simmer 1 minute. Serve with cooked rice.