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Red Curry Salad

Cooking
Time

10 m

Calories
per serve
Calories
/ serve

1403

Serves

4

red-curry-salad-featured-image.jpg

Ingredients

500 g chicken breast fillet
1 medium red capsicum chopped (200g)
2 tbsp lemon juice
1 tbsp lemongrass (chopped)
1 tbsp coriander (chopped)
1 tbsp MAGGI Chilli Sauce
1 clove garlic
3/4 cup NESTLÉ CARNATION Light & Creamy Evaporated Milk (190ml)
1 medium carrot (120g) cut into strips
1 stalk celery (60g) cut into thin strips
1 medium zucchini (120g) cut into thin strips
1/2 medium red capsicum (200g) extra, cut into thin strips

Method

  • 1

    steam or poach chicken for 10 minutes or until cooked; cool, then slice thinly.

  • 2

    place capsicum, juice, lemongrass , coriander, MAGGI Chilli Sauce and garlic in a blender or food processor; process to a coarse paste.

  • 3

    in a medium bowl combine prepared paste, NESTLÉ CARNATION Light & Creamy Evaporated Milk and chicken; refrigerate 20 minutes.

  • 4

    arrange carrot, celery, zucchini and extra capsicum onto a serving platter; spoon over chicken mixture. if desired, garnish with chopped coriander.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 584 g 1403 335 37.1 85 26 24.3 23 192 53 173
Average Quantity per: 100 g 240 57 6 15 4 4 4 33 9 30