Thai Chicken Curry

Ingredients

• 200 gram Marigold Evaporated Filled Milk
• 400 gram skinless chicken fillet (sliced)
• 1 tablespoon oil
• 2 tablespoon prepared Thai curry paste
• 1 zucchini (cut into strips)
• 1 red capsicum (cut into strips)
• 2 pieces kaffir leaves (shredded)
• 1 sprig coriander leave
• salt

Preparations

1. Heat oil in pan and add curry paste.
2. Add chicken and stir well.
3. Add in vegetables, Marigold Evaporated Filled Milk and salt to taste.
4. Bring to boil and allow to simmer for 5 minutes.
5. Stir in kaffir and coriander leaves.

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Kari Ayam Thai

Bahan

• 200 gram Susu Isian Sejat Marigold
  
• 400 gram daging ayam tanpa kulit (dihiris)
• 1 sudu besar minyak
  
• 2 sudu besar rempah kari Thai
• 1 zukini (dihiris)
• 1 lada benggala merah (dihiris)
• 2 helai daun kaffir (disiat)
• 1 tangkai daun ketumbar
  
• garam
  

Cara

1. Panaskan minyak dalam kuali dan masukkan rempah kari.
2. Masukkan ayam and kacau.
3. Tambahkan sayuran, Susu Isian Pekat Marigold dan garam secukup rasa.
4. Masak hingga mendidih dan biarkan selama 5 minit.
5. Masukkan daun kaffir dan ketumbar.