Thai Green Chicken Curry PHILLY

Thai Green Chicken Curry PHILLY
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

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

  1. 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.
  2. 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.
  3. REMOVE from heat and add lime juice, fish sauce and palm sugar and stir gently to combine. Serve with steamed rice, garnished with coriander.