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Ingredients3 chicken breasts2 handfuls of frozen stir fry veg (or fresh) 1 tub of reduced fat cream cheese Dash of milk 2 tsp of Thai curry paste |
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Method1. Cut chicken breasts into bite-size chunks.2. Cook chicken breast pieces in a wok or frying pan allowing them to brown slightly. 3. Add 2 teaspoons of Thai curry paste and stir well. 4. Add tub of cream cheese and continue to stir. 5. Add a dash of milk if the curry sauce is thicker than you would like. -add veg and simmer for 10 minutes | |||||||||||||||||||||
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