Ingredients2 tbsp (30 mL) vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1/4 cup (50 mL) diced red pepper
2 tbsp (30 mL) butter
1 tbsp (15 mL) green curry paste
2 tsp (10 mL) sugar
4 tbsp (60 mL) maple syrup
3/4 cup (175 mL) chicken stock
1/2 cup (125 mL) heavy cream (35%)
3 tbsp (45 mL) cream cheese
2 boneless chicken breasts, cooked and chopped into 1-in (2.5 cm) pieces
Salt and pepper to taste
1 tsp (5 mL) chopped chives
Heat oil in a medium-size saucepan; sauté onion, garlic and red pepper until soft. Add butter and cook 2 minutes. Stir in curry paste, and cook 1 minute.
Add sugar and continue stirring until sugar caramelizes (liquifies and turns brown.) Add maple syrup and cook 1 minute.
Add stock and cream, and simmer until reduced by half, approximately 4 to 5 minutes. Add cream cheese and stir until smooth. Stir in chicken and heat through.
Season with salt and pepper, and garnish with chopped chives. Serve on a bed of rice.