Thai Curry Chicken and Rice

Thai Curry Chicken and Rice

27

"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

35 m servings 621 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 86.7g
  • 28%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • 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

27
  1. 31 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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

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 though...

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...

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...

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 thi...

I felt that the sauce was way too thick and I even cut back an ounce of the cream cheese. I would have preferred a thinner, tastier sauce to accompany the rice. I also made a mistake and put it ...

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 edib...

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

Being allergic to coconut, I was excited to find a curry chicken recipe that doesn't use coconut milk. We followed the recipe exactly except we used red curry paste. My husband thought it tasted...