The rich and complex flavours of this Thai curry are easily achieved using store-bought curry paste, PHILADELPHIA Cream Cheese Product and coconut milk
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) pork tenderloin, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1/2 cup Philadelphia Cream Cheese Product
1 Tbsp. Thai yellow curry paste
1/2 cup coconut milk
1/2 cup water
2 cups cooked rice
1/4 cup chopped cilantro
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How do I make it ?
Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; cook and stir 4 min. or until evenly browned. Add vegetables; cook 4 to 6 min. or until vegetables are crisp-tender, stirring constantly.
Add cream cheese product, curry paste, coconut milk and water; cook until cream cheese is melted, stirring constantly. Bring just to boil; simmer on medium-low heat 8 to 10 min. or until meat is cooked through, stirring frequently.
Serve over rice; top with cilantro.
Kraft Kitchen Tips!
Top with 1/4 cup toasted shredded coconut just before serving.
Save 70 calories and 8 grams of total fat, including 7 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Product and light coconut milk.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 12 g
Cholesterol 85 mg
Sodium 690 mg
Carbohydrate 38 g
Fibre 2 g
Sugars 5 g
Protein 31 g
Makes 4 servings, 1-1/4 cups (300 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.