- 1 tablespoon canola oil
- 2 tablespoons green curry paste
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 small onion, thinly sliced
- 1 red pepper, cut into thin strips, then cut crosswise in half
- 1 green pepper, cut into thin strips, then cut crosswise in half
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1/4 cup milk
- 1/8 teaspoon white pepper
- 2 cups hot cooked long-grain white rice
- 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.
- Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
- Serve over rice.
04/25/2018
recipepes.com
Thai Curry Chicken and Rice, recipe
PT15M
PT1H
5
455 calories
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