Thai Curry Chicken and Rice

Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 621 Calories

Ingredients

• ¼ cup milk
• ⅛ teaspoon white pepper
• 1 tablespoon canola oil
• 1 small onion, thinly sliced
• 4 ounces PHILADELPHIA Cream Cheese, cubed
• 2 tablespoons green curry paste
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 red pepper, cut into thin strips, then cut crosswise in half
• 1 green pepper, cut into thin strips, then cut crosswise in half
• 2 cups hot cooked long-grain white rice

Recipe Instructions

Step 1

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 (165 degrees F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.

Step 2

Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.

Step 3

Serve over rice.