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.
What You Need
Original recipe yields 4 servings
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.