Philly Thai Green Chicken Curry

Serves 2

2 tbsp Blue Dragon Thai green curry paste
2 chicken breasts, finely sliced
1 small onion, finely sliced
2 peppers, finely sliced (I used a red and an orange as that's what I had)
75g Philadelphia Light
chicken stock
Half a small bunch of coriander, finely chopped

Instructions

Gently heat a large non-stick pan and add the Thai curry paste, chicken and onion.

Fry for 6 - 8 minutes until the chicken is cooked through.

Add the pepper and continue cooking for 2 - 3 minutes to soften the peppers and the chicken is golden brown and cooked through.

Add the Philly and a little stock and stir until melted and coating the chicken and peppers. You may need to add more stock to get to the consistency you want.

Serve with rice and a stir fry (I added the zest of a lemon and half it's juice and half a bunch of chopped coriander to the rice).

This is my version of the one found here