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https://www.philly.com.au/recipe/thai-green-chicken-curry-philly/
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Thai Green Chicken Curry
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Thai Green Chicken Curry PHILLY
15 Mins
Prep time
15 Mins
Cooking time
Serves
4
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What you need
1 tablespoon oil
2 red onions, cut into wedges
1 tablespoon finely grated ginger
1-2 tablespoons green curry paste
1 cup fish or chicken stock
½ cup desiccated coconut
250g PHILADELPHIA Spreadable Cream Cheese
500g chicken thigh fillets, cut into 3cm cubes
225g can bamboo shoots, drained and thinly sliced
125g snow peas
1 long red chilli, thinly sliced
4 kaffir lime leaves, spines removed and finely shredded
1 tablespoon lime juice
1 tablespoon fish sauce
1½ tablespoons palm sugar or brown sugar
Steamed jasmine rice, for serving
Coriander, for garnish
How to make it
HEAT the oil in a wok over medium heat, add onions and stir fry until softened slightly. Add ginger and curry paste and stir fry until aromatic.
ADD stock, coconut and PHILLY and bring to the boil. Reduce heat; add chicken and simmer, covered, for 8-10 minutes or until chicken is cooked through. Stir in bamboo shoots, snow peas, chilli and lime leaves and simmer for 5 minutes.
REMOVE from heat and add lime juice, fish sauce and palm sugar and stir gently to combine. Serve with steamed rice, garnished with coriander.
Recipe or Meal Type
Dinner
Cuisines
Thai
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