Thai Curry Chicken & Rice

Thai Curry Chicken & Rice
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently. Serve over rice.