- Serves 3 to 4 - Takes 30 min -
Gather together…
1 tbsp oilve oil or rapeseed oil.
2 tsp Thai green curry paste.
2 raw chicken breasts, cut into bite-size pieces with scissors.
1 onion, thinly sliced and diced (to save time day-to-day, I keep a big box of onions I've chopped ahead-of-time, in the freezer, so I throw in 2 handfuls of those).
3 Peppers (red/green/yellow), cut in long thin slices.
200g (1 tub) Philadelphia / own-brand soft cheese.
6 tbsp (90ml) semi skimmed milk.
1/2 cup (120ml) boiling water from the kettle (as required).
Fresh Coriander, a chopped handful (I grow / buy herbs in bulk and then chop and freeze them, so they are ready to use quickly in recipes).
Serve with…
Brown rice, 70g (dry weight) per person.
Get cooking…
1. Set the rice to cook on the hob (or in a rice cooker) following the packet instructions.
2. Meanwhile gently heat the 1 tbsp of oil in a large non-stick, lidded pan and add the 2 tsp Thai curry paste, the raw chicken pieces (from 2 chicken breasts) and the chopped onion.
3. Fry gently (with the lid off) on a LOW heat for 10 minutes until the chicken has gone from pink to white. Stir every few minutes.
4. Add the 3 sliced peppers and continue cooking for 10 minutes (with the lid on) until the pepper slices soften and the chicken goes golden brown.
5. Stir in the tub of Philadelphia / own-brand soft cheese and the 6 tbsp of milk, until melted.
6. Boil a half-full kettle.
7. Remove the pan from the heat. Pour in up to 1/2 cup (120ml) boiling water from the kettle to make more of a sauce if required.
8. Garnish with the chopped Coriander and serve the curry on top of the rice.
Adapted from this Philadelphia cream cheese recipe - as I found that it was better (when in a busy household and trying to do four things at once) to cook the dish on a lower heat (for a slightly longer time) so the ingredients didn't burn to the base of the pan!