| Chicken and Vegetable Green Curry |
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| SERVES 4 INGREDIENTS: 30 - 45 ml green curry paste 1 x 400 ml can coconut milk 125 g LANCEWOOD medium fat cream cheese, cubed 500 g chicken breasts, sliced 125 ml milk 125 g sugar snap peas, sliced 1 red pepper, sliced 125 g broccoli stems Sweet basil Cooked noodles or basmati rice for serving |
METHOD: Heat the green curry paste in a pan over low heat until the aroma develops. Add the coconut milk and the cream cheese and simmer over low heat while whisking until smooth. Add the chicken and simmer over low heat for about 5 minutes or until cooked. Stir in the milk. Add the peas, pepper and broccoli and simmer for a further 5 minutes or until the vegetables are just soft. Serve with noodles or rice and garnish with basil leaves and chopped chillies (optional). |
