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This is a recipe concept inspired by a famous local chef. Using a prata base, I topped it with U.S. shredded mozzarella cheese and Thai style chicken curry and grilled it until the cheese is all melty. For extra creaminess and to balance out the spiciness, I added dollops of U.S. cream cheese spread! It’s easy to do and the family will love it! In this recipe, I am using the following USA Cheeses which are now available on your supermarket shelves and online: Tillamook Shredded Mozzarella - http://bit.ly/TillamookShreddedMoz Organic Valley Cream Cheese Spread - http://bit.ly/OrganicValleyCreamCheese INGREDIENTS: Tillamook Mozzarella Cheese Organic Valley Cream Cheese Spread Chicken thigh fillet 500g Red curry paste 1.5 Tbsp Coconut Milk 100ml - https://bit.ly/3dziEfs Cornflour 1 Tbsp dissolved in water Thai Basil leaves 1/2 cup Palm sugar or brown sugar 1 Tbsp (to taste) Fish sauce 2 teaspoons (to taste) - https://bit.ly/LazFishSauce Frozen prata 4 pieces METHOD: 1. Dice and chop chicken meat 2. Pan fry chicken meat till brown 3. Add red curry paste, fish sauce, palm sugar and coconut milk 4. Simmer for 3 minutes 5. Add cornstarch slurry to thicken 6. Turn off stove and add basil leaves. Stir till leaves are wilted and set aside 7. Pan fry frozen prata till brown 8. Spread Tillamook Mozzarella Cheese on prata 9. Then spread the Thai chicken curry mince 10. Top with more Mozzarella Cheese 11. Bake for 5 mins at 220°C 12. Create tear-shaped cream cheese dollops using Organic Valley cream cheese spread and place on prata pizza 13. Garnish with sliced basil leaves and chilli Happy Cooking! This post is made possible by @USAcheeseGuildSG @tillamook @organicvalley @freshnnaturalsg #USACheeseGuild #USACheeseLovers #CheeseFromTheUSA #USAcheeseGuildSG #tillamooksg Hope you enjoyed the video. Please subscribe to our channel and visit us on: http://ieatishootipost.sg / ieatishootipost / ieatishootipost Never Waste Your Calories on Yucky Food!