Recipe: Red Curry Salad



500 g skinless chicken breast fillet
1 medium red capsicum, chopped
2 tbsp lemon juice
1 tbsp chopped lemongrass
1 tbsp chopped coriander
1 tbsp chilli sauce
1 clove garlic
3/4 cup CARNATION Light & Creamy Evaporated Milk
1 medium carrot, cut into strips
1 stick celery, cut into thin strips
1 medium zucchini, cut into thin strips
1/2 medium red capsicum, extra, cut into thin strips

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

2. Place capsicum, juice, lemongrass , coriander, chilli sauce and garlic in a blender or food processor; process to a coarse paste.

3. In a medium bowl combine prepared paste, 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.

Preparation time:
20 minutes plus 20 minutes chilling time

Cooking time:
10 minutes

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