Thai green chicken curry

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

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