THAI CURRY CHICKEN AND RICE
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.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 621 calories, Carbohydrate 86.7 g, Cholesterol 91.4 mg, Fat 19.4 g, Fiber 2.1 g, Protein 35.2 g, SaturatedFat 6.1 g, Sodium 316.3 mg, Sugar 3.2 g
THAI RICE CURRY WITH HERBED CHICKEN (KHAO MOK GAI)
Provided by Paisarn Cheewinsiriwat
Categories Garlic Ginger Herb Rice Dinner Curry Cucumber Healthy Honey Soy Sauce Cardamom Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For Cucumber Relish:
- In a saucepan, bring vinegar and honey to a boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chiles and coriander and stir well. Set aside until ready to serve.
- For Thai Rice Curry with Herbed Chicken:
- Heat the coconut milk in a large saucepan or casserole dish which has a lid. Add shallot, garlic and ginger, and cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml (9 fl oz/1 cup) water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to a boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave for 10 minutes leaving the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.
THAI CURRY CHICKEN & RICE
Get out the curry paste and cream cheese for our Thai Curry Chicken & Rice. Enjoy this Healthy Living Thai Curry Chicken & Rice recipe in just 35 minutes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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 (165ºF). 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.
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
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