Thai Curry Chicken And Rice - cooking recipe

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
Preparation
    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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