Asian-style chicken curry
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  • Prep time 30 '
  • Total time 30 '


  • 1 tbsp coconut oil
  • 3 tbsp Thai green curry paste
  • 200 ml chicken stock
  • 280 g Philadelphia Original
  • 400 g chicken fillets, cut into bite-sized pieces
  • 1 small onion, sliced
  • 1 red pepper, de-seeded and thinly sliced
  • 150 g green beans, trimmed and halved
  • 1 tbsp lime juice
  • 0.5 tbsp fish sauce
  • 1 tbsp brown sugar
  • To serve:
  • Steamed rice
  • Fresh basil, chopped


  • Heat the oil in a wok or large frying pan over a medium heat. Cook the curry paste for 30 seconds until aromatic.
  • Stir in the stock and cream cheese and bring to a boil. Reduce the heat and add the chicken. Simmer, covered, for 10 minutes until it has cooked through.
  • Add the onion, pepper and green beans. Simmer for another 5-7 minutes until softened.
  • Remove from the heat and stir in the lime juice, fish sauce and brown sugar. Serve over steamed rice with fresh basil on top.


Nutritional Information

Typical values Per Recipe
Energy 9045.0 kj
Energy 2160.0 kcal
Fat 151.2 g
Carb 60.6 g
Protein 142.8 g
Saturated fat 81.6 g
Salt 4.3 g
Dietary fibre 8.4 g
Sugars 22.2 g
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