Thai Chicken Curry (w/cream cheese)

1 Tbsp. canola oil

2 Tbsp.  green curry paste

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 small  onion, thinly sliced

1 each red and green pepper, cut into thin strips, then cut crosswise in half

4 oz.  (1/2 of 8-oz. pkg.) cream cheese, cubed

1/4 cup milk

1/8 tsp.  white pepper

Make It!

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.

I kinda taught Gabe how to make this curry.  It's easey peasey - you put whatever vegetables you want; we also added snap peas and carrots.