This looks lovely.
2tsp Thai green curry paste
4 boneless, skinless chicken breasts, cut into smallish pieces
1 small onion, finely sliced
1 green pepper, finely sliced
1 red pepper,finely sliced
120g cream cheese (Philadelphia or shops own brand)
3-4 tbsp skimmed milk
steamed or boiled rice to serve and coriander leaves
Heat a large non-stick saucepan and add the Thai curry paste, chicken and onion. Fry on a medium heat for 6-8 minutes until the chicken is cooked through.
Add the peppers to the pan and continue cooking for 3-4 minutes until they have softened and the chicken is golden brown.
Stir the cream cheese and milk through the mixture until melted. Serve with rice and top with fresh coriander (optional).
Nice and easy.xx