Recipe by PHILADELPHIA Cream Cheese
"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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green curry paste
boneless skinless chicken breasts, cut into bite-size pieces
onion, thinly sliced
red pepper, cut into thin strips, then cut crosswise in half
green pepper, cut into thin strips, then cut crosswise in half
PHILADELPHIA Cream Cheese, cubed
hot cooked long-grain white rice
This was awesome. I used red curry paste and doubled the milk, cream cheese and white pepper.
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
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
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!
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!
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
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Curry Chicken and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
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