Thai Curry Chicken and Rice

Name: Thai Curry Chicken and Rice
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 Tbsp canola oil; 473 milliliters hot cooked long-grain white rice; 113 grams PHILADELPHIA Cream Cheese, cubed; 1 green pepper, cut into thin strips, then cut crosswise in half; 2 Tbsps green curry paste; 59 milliliters milk; 1 small onion, thinly sliced; 1 red pepper, cut into thin strips, then cut crosswise in half; 454 grams boneless skinless chicken breasts, cut into bite-size pieces; 0 teaspoons white pepper

Thai Curry Chicken and Rice might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 29g of protein, 18g of fat, and a total of 404 calories. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free diet. It is a rather inexpensive recipe for fans of Asian food. If you have curry paste, milk, onion, and a few other ingredients on hand, you can make it. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert.

Instructions

Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended.

Ingredients you will need

Curry Paste

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Pepper

Whole Chicken

Onion

Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.

Ingredients you will need

Cream Cheese

White Pepper

Vegetable

Whole Chicken

Milk

Serve over rice.

Ingredients you will need

Rice

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

canola oil 473milliliters

hot cooked long-grain white rice 113grams

PHILADELPHIA Cream Cheese, cubed 1

green pepper, cut into thin strips, then cut crosswise in half 2Tbsps

green curry paste 59milliliters

milk 1small

onion, thinly sliced 1

red pepper, cut into thin strips, then cut crosswise in half 454grams

boneless skinless chicken breasts, cut into bite-size pieces 0teaspoons

white pepper

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.