Thai Curry Chicken & Rice - Kraft Recipes Top
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Thai Curry Chicken & Rice

Prep Time
Total Time

4 servings

Get out the curry paste and cream cheese for our Thai Curry Chicken & Rice. Enjoy this Healthy Living Thai Curry Chicken & Rice recipe in just 35 minutes.

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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.

Special Equipment Needed


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

Healthy Living

  • Diabetes Center

Nutritional Information

Serving Size 4 servings
Calories 400
Total fat 18g
Saturated fat 7g
Cholesterol 100mg
Sodium 560mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 4g
Protein 29g
% Daily Value
Vitamin A 45 %DV
Vitamin C 70 %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

Rated 1 out of 5 by from I was hesitant to try this because of the cream cheese (again we are used to using coconut milk in... 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!
Date published: 2010-08-31
Rated 4 out of 5 by from Loved this recipe, quick and easy to make. Loved this recipe, quick and easy to make. I did substitute red curry for the green but followed the rest of the recipe as directed. Will make this again. Taste like carryout and almost as easy!
Date published: 2010-02-23
Rated 2 out of 5 by from I did not care for the cream cheese in this recipe. 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.
Date published: 2010-07-12
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