*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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
Yummy! I followed recommendations and tried this with double the milk cream cheese and white pepper (very creamy) and the curry turned out deliciously! The only problem I had was finding green curry paste I ended up using Kikkoman's Thai Yellow Curry Sauce which I'm 90% sure is more mild than green curry paste. I would love to try this recipe again with all ingredients as is just so I know what the original tastes like. Thanks for the recipe!
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!
My husband thought this dish was delicious but it was WAY TOO SPICY for us! He was sweating and I couldn't really finish the meal. Good flavors but we'll use half the amount of curry next time. We did use the green curry. It was easy to make and most of the ingredients were things we already had around so that was nice.
I felt that the sauce was way too thick and I even cut back an ounce of the cream cheese. I would have preferred a thinner tastier sauce to accompany the rice. I also made a mistake and put it on top of coconut rice and with the thick sauce it was way too heavy.
Wonderful dish! We are wimps when it comes to spice at my house "Minnesota Mild" if you will. So I made a few adjustments to the recipe based off other reviewers. To make it more mild and edible for us I used 1tsp of curry powder (added to the chicken after it was done cooking and just before adding the veggies mushrooms and peas in our case). I also doubled the cream cheese milk and pepper. We will DEFINITELY be making this again!