A one-pot meal of tender chicken and rice cooked in a creamy Thai curry sauce. Balanced, comforting, and full of flavor with coconut milk, herbs, and mild heat.
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.
