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Thai Curry Chicken and Rice

Thai Curry Chicken and Rice

  • Prep

  • Ready In


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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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

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