Thai Curry Chicken & Rice
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 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 c. milk
* 1/8 tsp. white pepper
* 2 c. hot cooked long-grain white rice
* 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 c. milk
* 1/8 tsp. white pepper
* 2 c. hot cooked long-grain white rice
What to do:
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 (165ºF). 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.
* Substitute: 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.
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.
* Substitute: 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.