Ingredients :

2 tsp oil
300g chicken fillets, sliced
1 tbsp prepared Thai red curry paste
2 cups mixed vegetables, cut into strips (courgette, red pepper, carrot)
1 tbsp corn-flour
375ml can Carnation Evaporated Milk
2 tbsp chopped coriander tbsp oil

Method :

Heat oil in pan, add chicken, cook for two minutes. Stir in curry paste until combined.
Add vegetables and combined corn-flour and Carnation Light & Creamy Evaporated Milk.
Bring to the boil, stirring and then simmer for one minute.
Stir in coriander before serving. Serve with rice.