This recipe might seem a bit odd but it works. It is very fast as well – in the time you make a batch of Jasmine rice the sauce is ready. The amount of curry paste is up the cook, more will be spicier. You can also use green curry paste in it.
Red Curry Chicken
1 Tbsp vegetable oil
3 to 4 Tbsp red curry paste
1 medium sweet onion, peeled and chopped
1 14-ounce package bell pepper strips, thawed
1 8-ounce package low-fat cream cheese
1/2 cup low-fat dairy milk
In a large non-stick skillet heat the oil over medium high heat, stir in the curry paste. Add the chicken, onion and peppers and stirring often, cook till the chicken is done and the vegetables are browning. Lower the heat to medium low and stir in the cream cheese and the milk, till it becomes a sauce. Test for taste and add more curry paste as desired.
Serve over Jasmine rice.