- 1 pound pork tenderloin, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 cup Philadelphia Cream Cheese Spread
- 1 tablespoon Thai yellow curry paste
- 1/2 cup coconut milk
- 1/2 cup water
- 2 cups cooked rice
- 1/4 cup chopped cilantro
- 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 spread, 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.