Thai Red Curry with chicken and baby corn

Ingredients (for 2 portions)

Directions (for 2 portions)

Cut the onion into half rings and halve the snow peas. Cut the baby corn in half lengthwise and halve them. Dice the chicken breast fillet

Cook the rice to pack instructions.

Heat 2 tbsp Conimex Wok Oil in a wok and stir-fry the chicken breast until golden brown. Add the onion and snow peas and stir-fry together for a minute.

Lower the heat and add the baby corn, Conimex Thai Curry Paste Red, coconut milk and 50 ml water. Bring to the boil while stirring. Let the dish simmer for 2-3 minutes. Serve the curry with the cooked rice.

Serving suggestion

Sprinkle with 2 tablespoons of freshly chopped coriander.

Nutritional values Per portion*
Energy (kcal) 804.0 kcal
Proteins 33.6 g
Sugar 6.0 g
Fibres 4.7 g
Fats: 41.4 g
- Saturated fat 22.6 g
- Unsaturated fat, of which: 15.2 g
Trans fats 0.0 g
Cholesterol 73.0 mg
Sodium 116.6 mg

* 1 portion = 100 g