
Ingredients
- 4 tbsp of semi skimmed milk
- 2 tsp of thai green curry paste
- 120 g of philadelphia light
- 4 chicken breasts, sliced
- 1 small onion, finely sliced
- 2 peppers, 1 red, 1 green, sliced
Method
Step 1
Gently heat a large non-stick pan and add the Thai curry paste, chicken and onion.Step 2
Fry for 6 - 8 minutes until the chicken is cooked through.Step 3
Add the pepper and continue cooking for 2 - 3 minutes until the pepper softens and the chicken is golden brown with juices running clear.Step 4
Stir in the Philadelphia and milk through the mixture until melted.Step 5
Serve with Thai rice.