Curry Recipe ⋆ 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.

Ingredients

• 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
• ¼ cup milk
• ⅓ teaspoon white pepper
• 2 cups hot cooked long-grain white rice

Cooking Directions

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

Nutrition Facts

• calories621
• carbohydrateContent86.7 g
• cholesterolContent91.4 mg
• fatContent19.4 g
• fiberContent2.1 g
• proteinContent35.2 g
• saturatedFatContent6.1 g
• sodiumContent316.3 mg
• sugarContent3.2 g