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Main dishes

Thai Curry Chicken & Rice

Thai Curry Chicken & Rice recipe
photo by:kraft
A little heat from curry paste, some cool from cream cheese plus fresh, colorful peppers give this smart Thai dish its captivating flavor. A new family fave hits the table.
time
prep:
15 min
total:
35 min
servings
total:
4 servings, 1-1/2 cups each
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What You Need

1
Tbsp.  canola oil
2
Tbsp.  green curry paste
1
lb.  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
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4
cup  milk
1/8
tsp.  white pepper
2
cups  hot cooked long-grain white rice

Make It

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 (165ºF). 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.

Kraft Kitchens Tips

Substitute
Prepare using red curry paste.
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.
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