Ingredients for 4
- 1 tsp oil
- 1 small onion, ready chopped
- 2 tbsp Thai green curry paste
- 4 chicken breasts, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 120 g Philadelphia Light
- 4 tbsp semi-skimmed milk
- 1 lime, juiced
- 240 g Jasmine rice
Instructions
- Gently heat a large non-stick pan and firstly add the oil and onion. Cook until starting to soften (1-3 minutes).
- Then add the Thai curry paste and chicken. Fry for 4-6 minutes until the chicken is cooked through.
- Add the pepper and continue cooking for 2 – 3 minutes until the pepper softens and the chicken is cooked with juices running clear.
- Stir in the Philadelphia and milk through the mixture until melted. Finally, remove from the heat and add the lime juice. Serve with Thai rice.
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