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4 servings, 1-1/2 cups each
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Prepare using red curry paste.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I was hesitant to try this because of the cream cheese (again we are used to using coconut milk in our curries) but thought I would give it a try. The flavor was way off and not appealing. After a lot of doctoring, it was sort of edible, but I would not make this again. Save the other ingredients and buy yourself a can of coconut milk. I think you'll be much happier that you did!
I did not care for the cream cheese in this recipe. I am used to traditional curries with cocunut milk. I did not like the consistancy of the cream cheese.