Thai Curry Chicken and Rice
A one-pan meal with chicken, rice, and Thai red or green curry paste. Creamy, spicy, and super satisfying.
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
- 1/4 cup milk
- 1/8 teaspoon white pepper
- 2 cups hot cooked long-grain white rice
Directions
- 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.
