Dinner

LANCEWOOD® CHICKEN AND VEGETABLE GREEN CURRY

2

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Stove

Ingredients

30 - 45 ml green curry paste

1 x 400 g can coconut milk

230 g LANCEWOOD® Medium Fat Cream Cheese

500 g chicken breasts, sliced

125 - 160 ml milk

125 g sugar snap peas, sliced

1 red pepper, sliced

125 g broccoli stems

Method

Heat the green curry paste in a pan over low heat until the aroma develops. Add the coconut milk and the cream cheese and simmer over low heat while whisking until smooth. Add the chicken and simmer over low heat for about 5 minutes or until cooked. Stir in the milk. Add the peas, pepper and broccoli and simmer for a further 5 minutes or until the vegetables are just soft. 

To finish:

Serve with noodles or rice and garnish with basil leaves, coriander and chopped chilies (optional).

*Serve with vegetable noodles for a LCHF option.

Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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