Thai Curry Chicken and Rice

Thai Curry Chicken and Rice

24 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    35 m
Recipe by  PHILADELPHIA Cream Cheese

“Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.”

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Adjust Servings

Original recipe yields 4 (1-1/2 cup) servings



  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 (165 degrees F). 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.

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Reviews (24)

Rate This Recipe

This was awesome. I used red curry paste and doubled the milk, cream cheese and white pepper.



We tried this recipe a few days ago with shrimp, and it was fantastic! We also substituted yogurt for cream cheese, and it still had a great flavor. I added garlic and extra curry -- but it didn't need it. Tonight we're trying it with chicken because its so easy and quick!

christy rawson

christy rawson

Made recipe exactly as written, and it was great!!! I have never used green curry paste (always used red) so I was interested as to the flavor of the dish. It is much milder than red, I thought it was wonderful...more family friendly...little ones could eat this curry. This dish is creamy, colorful, easy, nutritious. I served it with Asian Coconut Rice from this site. OUTSTANDING

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Amount Per Serving (4 total)

  • Calories
  • 621 cal
  • 31%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 86.7 g
  • 28%
  • Protein
  • 35.2 g
  • 70%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 316 mg
  • 13%

Based on a 2,000 calorie diet



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Creamy Tomato-Basil Pasta with Chicken


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Deep-Dish Chicken Pot Pie