Thai GreenChicken Curry

with peppers and jasmine rice
Cook time20 min


  • 4tbsp oil
  • 1small onion, ready chopped
  • 2tbsp Thai green curry paste
  • 4chicken breasts
  • 1green pepper
  • 1red pepper
  • 120gPhiladelphia Light
  • 4tbsp semi-skimmed milk
  • 1lime
  • 240gJasmine rice


  • 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.

Leftover Tip

There's an extra pepper and some leftover Philly in here, slice that pepper and dip away while you cook.

This recipe uses

Nutritional Information

Typical valuesPer Serving
Energy494.0 kcal
Protein53.3 g
Fat7.0 g
Saturated fat3.4 g
Carb54.9 g
Sugars6.5 g
Salt0.3 g
Dietary fibre1.9 g
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