Green Chicken and Vegetable Curry

Ingredients

• 80g chicken fillets, chopped
• 1 teaspoon green curry paste
• ¼ cup water
• ½ cup pumpkin, chopped
• ⅓ cup green beans, sliced
• 100ml  CARNATION Light & Creamy Evaporated Milk
• ½ teaspoon cornflour

Method

1. Heat pan, add chicken, cook until golden.
2. Add green curry paste, toss until chicken is coated.
3. Add water and pumpkin, cover, cook 5 minutes.
4. Add beans, cook further 5 minutes.
5. Add combined CARNATION Light & Creamy Evaporated Milk and cornflour, bring to boil stirring, reduce heat, and simmer uncovered 5 minutes.

Allergens and Intolerances

• This recipe contains cow’s milk, fish and soy. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.