Thai Curry Chicken & Rice

December 2009
Thai Curry Chicken & Rice

by 22 people

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Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 1 tablespoon canola oil
  • 2 tablespoons green curry paste
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 small onion, thinly sliced
  • 1 each red and green pepper, cut into thin strips, then cut crosswise in half
  • 4 ounces (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, cubed
  • 1/4 cup milk
  • 1/8 teaspoon white pepper
  • 2 cups hot cooked long-grain white rice
  1. Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done (165 degrees F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
  2. Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently. Serve over rice.
Tip Substitute:
  • Prepare using red curry paste.
Tip Keeping It Safe:
  • When thawing frozen chicken, place in refrigerator, allowing about 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.