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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
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 and garnish with basil leaves, coriander and chopped chilies (optional).
*Serve with vegetable noodles for a LCHF option.
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