Creamy Green Curried Chicken Fillets

Creamy Green Curried Chicken Fillets
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 1 carrot, cut into julienne strips
  • 1 zucchini, cut into julienne strips
  • 50g snow peas, cut into julienne strips
  • ½ red capsicum, cut into julienne strips
  • 2 tablespoons oil
  • 4 chicken fillets
  • 1 onion, thinly sliced
  • 1-2 tablespoons green curry paste
  • 250ml PHILADELPHIA Light Cream For Cooking
  • 1 teaspoon brown sugar
  • 1 teaspoon fish sauce
  • 1/3 cup roughly chopped coriander
  • Coriander, extra, for garnish
  • Jasmine rice, to serve

How to make it

  1. BLANCH the vegetables in a small saucepan of boiling water for 1 minute. Drain and keep warm.
  2. HEAT half the oil in a large non-stick frypan and cook the chicken over a medium heat for 5 minutes each side or until browned and cooked through. Remove from the pan, cover and keep warm.
  3. HEAT the remaining oil and saute the onion for 5 minutes or until softened. Add the curry paste and cook, stirring for 1 minute, then stir through the PHILLY, sugar and fish sauce and simmer until heated through. Return chicken with juices to the pan, add coriander and simmer a further 2-3 minutes.
  4. PLACE chicken on serving plates, drizzle with sauce and top with julienne vegetables. Garnish with coriander and serve with rice. Serve immediately