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Thai Curry Chicken & Rice
Courtesy of Kraft Kitchens
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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+ 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
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.