Quick Low Fat Chicken Curry

Serves 4 - 6
 
600g skinless chicken breasts sliced into thin strips
1 tablespoon of Thai red curry paste
3 cups of mixed vegetables – mushrooms, onions, garlic, red capsicum, carrot, etc
375ml can Carnation Creamy Coconut flavoured evaporated milk
1 tablespoon cornflour
Fresh coriander – optional
Cooked rice, approx half a cup per person or wholemeal pita pockets.
 
Spray a non stick pan with cooking oil spray and heat.  Add chicken, onion and garlic and saute 3 minutes.  Stir in curry paste, stir and cook one minute longer.  Add veggies, then combined Carnation milk and cornflour and bring to the boil, stirring constantly.  Lower heat and simmer 5 minutes or until veggies are just cooked.  Check for taste and add black pepper and salt if desired.  Sprinkle coriander over before serving - optional.