Thai Curry Chicken and Rice Recipe -
Thai Curry Chicken and Rice Recipe
  • READY IN 35 mins

Thai Curry Chicken and Rice

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 (1-1/2 cup) servings Change Servings
  • PREP

    15 mins

    35 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2010

This was awesome. I used red curry paste and doubled the milk, cream cheese and white pepper.

Most Helpful Critical Review
Nov 15, 2010

I followed advice and added more cream cheese and milk... made it bland and yellow-ish.... I might do it again and follow the correct recipe

Mar 19, 2010

Made recipe exactly as written, and it was great!!! I have never used green curry paste (always used red) so I was interested as to the flavor of the dish. It is much milder than red, I thought it was wonderful...more family friendly...little ones could eat this curry. This dish is creamy, colorful, easy, nutritious. I served it with Asian Coconut Rice from this site. OUTSTANDING

Nov 24, 2010

We tried this recipe a few days ago with shrimp, and it was fantastic! We also substituted yogurt for cream cheese, and it still had a great flavor. I added garlic and extra curry -- but it didn't need it. Tonight we're trying it with chicken because its so easy and quick!

Oct 19, 2010

Yummy! I followed recommendations and tried this with double the milk, cream cheese, and white pepper (very creamy) and the curry turned out deliciously! The only problem I had was finding green curry paste, I ended up using Kikkoman's Thai Yellow Curry Sauce which I'm 90% sure is more mild than green curry paste. I would love to try this recipe again with all ingredients as is just so I know what the original tastes like. Thanks for the recipe!

Mar 10, 2010

This recipe worked up wonderfully! I didn't have green or any other kind of curry paste but i had some wonderful powder form a local company and used that instead. My husband went back for thirds

Nov 18, 2010

Wonderful dish! We are wimps when it comes to spice at my house, "Minnesota Mild" if you will. So I made a few adjustments to the recipe based off other reviewers. To make it more mild and edible for us, I used 1tsp of curry powder (added to the chicken after it was done cooking and just before adding the veggies, mushrooms and peas in our case). I also doubled the cream cheese, milk and pepper. We will DEFINITELY be making this again!

Jul 06, 2010

My husband thought this dish was delicious, but it was WAY TOO SPICY for us! He was sweating and I couldn't really finish the meal. Good flavors, but we'll use half the amount of curry next time. We did use the green curry. It was easy to make and most of the ingredients were things we already had around, so that was nice.


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  • Calories
  • 621 kcal
  • 31%
  • Carbohydrates
  • 86.7 g
  • 28%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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