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https://www.philly.com.au/recipe/creamy-green-curried-chicken-fillets/
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Creamy Green Curried Chicken Fillets
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Creamy Green Curried Chicken Fillets
15 Mins
Prep time
20 Mins
Cooking time
Serves
4
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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
BLANCH the vegetables in a small saucepan of boiling water for 1 minute. Drain and keep warm.
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.
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.
PLACE chicken on serving plates, drizzle with sauce and top with julienne vegetables. Garnish with coriander and serve with rice. Serve immediately
Recipe or Meal Type
Dinner |
Lunch |
Entertaining |
Chicken
Cuisines
Thai |
Asian
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