thai curry chicken and rice
Dinner
Thai Curry Chicken and Rice
A baked chicken dish with lemon zest and curry in a creamy sauce—easy to prep ahead and full of flavor.
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.
- Serve over rice.
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