Stephanie - posted on 02/09/2009 ( 2 moms have responded )
what you'll need
2 tbsp Thai green curry paste
4 chicken breast fillets,
skinless, cut into strips
1 small onion, finely sliced
1 green pepper, deseeded and sliced
1 red pepper, deseeded and sliced
120g Philadelphia light
4 tbsp semi-skimmed milk
1. heat the curry paste in a non-stick pan, add the onion and cook until soft.
2 . stir in the chicken and cook over a moderate heat for 5 - 6 minutes until the chicken is cook through.
3. add the peppers and continue coking for 2 - 3 minutes until tender
4.mix together the philadelphia and milk and stir in the pan. Heat the sauce through gently to make a smooth sauce. Serve with the rice of your choice, I tend to go for egg fried rice with this recipe,