Creamy Thai Green Curry Chicken

Creamy Thai Green Curry Chicken
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 1-2 tablespoons olive oil
  • 500g chicken tenderloins, halved
  • 3 spring onions, thickly sliced diagonally
  • 250ml PHILADELPHIA Thai Green Curry Cream For Cooking
  • 100g sugar snaps peas, blanched
  • 100g green beans, trimmed and cooked until just tender
  • Steamed rice, for serving
  • Sliced mint leaves, for garnish

How to make it

  1. HEAT a little oil in a medium non-stick frying pan and cook the chicken for 5-8 minutes or until golden. Remove and keep warm. Add a little extra oil then saute the spring onion for 2-3 minutes. 
  2. STIR in the PHILLY and chicken. Allow to simmer for 4 minutes until the sauce has slightly thickened and chicken is heated through. Toss through the peas and beans cook a further 1-2 minutes until heated through.
  3. SPOON the sauce over steamed rice and garnish with mint. Serve immediately.