2 tbsp extra virgin olive oil
2 large turkey breast, diced into small cubes
4 spring onions, finely diced
45g Bart's Thai Green Curry paste
200g coconut milk
140g Philadelphia Cream Cheese
250g bouillon vegetable stock
1 red pepper diced
100g green beans, chopped
150g baby corn chopped
1. In a wok, heat oil
2. Add turkey and sautée for 3 minutes until white
3. Add spring onions and curry paste, stir until blended
4. Add coconut milk & stock, add Philadelphia and reduce heat until curry is bubbly gently
5. Add vegetables, and simmer for 10 minutes
6. Serve with rice and enjoy
