Thai Green Curry
No Video
  • Prep time 5 '
  • Total time 25 '


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


  • Gently heat a large non-stick pan and firstly add the oil and onion. Cook until starting to soften (1-3 minutes).
  • Then add the Thai curry paste and chicken. Fry for 4-6 minutes until the chicken is cooked through.
  • Add the pepper and continue cooking for 2-3 minutes until the pepper softens and the chicken is cooked with juices running clear.
  • 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 Philadelphia in here, slice that pepper and dip away while you cook.

Nutritional Information

Typical values Per Recipe
Energy 8275.0 kj
Energy 1976.0 kcal
Fat 28.0 g
Carb 219.6 g
Protein 213.2 g
Saturated fat 13.6 g
Salt 3.2 g
Dietary fibre 7.6 g
Sugars 26.0 g
We are using cookies in order to facilitate your navigation on this website. You can read about How We Use Cookies and see Managing Cookies to change your settings at any time on our Cookies page. By continuing to navigate on this website or clicking on the Close button below you accept our policy regarding the usage of cookies on our "Cookies" page.