Ingredients3 chicken breasts
2 handfuls of frozen stir fry veg (or fresh)
1 tub of reduced fat cream cheese
Dash of milk
2 tsp of Thai curry paste
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