Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Gently heat a large non-stick pan and firstly add the oil and onion. Cook until starting to soften (1-3 minutes).
2
Then add the Thai curry paste and chicken. Fry for 4-6 minutes until the chicken is cooked through.
3
Add the pepper and continue cooking for 2 - 3 minutes until the pepper softens and the chicken is cooked with juices running clear.
4
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.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.
PRO TIP
