Thai Curry Chicken and Rice
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Description
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.
Ingredients
- 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 red pepper, cut into thin strips, then cut crosswise in half
- 1 green pepper, cut into thin strips, then cut crosswise in half
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- ¼ cup milk
- ⅛ teaspoon white pepper
- 2 cups hot cooked long-grain white rice
Directions
- 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.
- 3. Serve over rice.
Nutrition Facts
serving: 4 (1-1/2 cup) servings
calories: 621 kcal
carbohydrates: 86.7 g
protein: 35.2 g
saturated fat: 6.1 g
cholesterol: 91.4 mg
sodium: 316.3 mg
fiber: 2.1 g
sugar: 3.2 g