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Thai Chicken Curry

  • 4
  • Easy
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Recipe Ingredients

  • 1 tbsp canola oil
  • 2 tbsp green curry paste
  • 500 g skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion, sliced
  • 1 red pepper, halved and sliced
  • 1 green pepper, halved and sliced
  • 230 g Lancewood Medium Fat Cream cheese
  • 1-1 ½ cups milk
  • White pepper to taste
  • Cooked Basmati rice, for serving
  • Coriander, for serving

Recipe Directions

  1. Heat the oil in a large pan. Stir in the green curry paste and combine well. Add the chicken and the onions, and fry until the chicken is cooked while stirring frequently.
  2. Add the red and green peppers and stir-fry for 2 minutes. Add the Lancewood Medium Fat cream cheese, 1 cup milk and pepper to taste. Stir until creamy. Add more milk if necessary. Serve on Basmati rice and garnish with coriander.

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