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Heat the green curry paste in a pan over low heat until the aroma develops.
Add the coconut milk and the cream cheese and simmer over low heat while whisking until smooth.
Add the chicken and simmer over low heat for about 5 minutes or until cooked. Stir in the milk.
Add the peas, pepper and broccoli and simmer for a further 5 minutes or until the vegetables are just soft.
Serve with noodles or rice, soy sauce and lime and garnish with basil leaves, coriander and optional chopped chillies.
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