Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
30 – 45 ml green curry paste
1 x 400 g can coconut milk
230 g LANCEWOOD® Medium Fat Plain 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
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.
Serve with noodles or rice, soy sauce and lime and garnish with basil leaves, coriander and optional chopped chilies.
Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: