Comida Kraft
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Thai Curry Chicken & Rice

(4) 3 Reviews
Prep Time
Total Time

4 servings, 1-1/2 cups each

This Thai-inspired chicken and rice dish is Healthy Living ingenuity at its most delicious! Get out the curry paste and cream cheese and give it a try.

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What You Need

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Make It

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  • 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.


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.


  • 4 servings, 1-1/2 cups each

Healthy Living

  • Diabetes Center

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
Calories 430
Total fat 20g
Saturated fat 7g
Cholesterol 105mg
Sodium 730mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 5g
Protein 30g
% Daily Value
Vitamin A 50 %DV
Vitamin C 80 %DV
Calcium 6 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

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  • cucurbita |

    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!

  • beckyar |

  • JennaMichelleP |

    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.