Spicy Chicken-Rice Bowl

Southern Living
Spicy Chicken-Rice BowlRecipe
Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio
Make a spicy, creamy chicken mixture with shredded cooked chicken, coconut milk, curry paste, and lime juice and serve over cooked rice for an easy one-dish meal.
Makes 6 servings


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1 1/2 cups uncooked long-grain rice
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 tablespoons red curry paste
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1 1/2 cups fresh steamed green beans, cut into 1-inch pieces
1/2 red bell pepper, cut into thin strips
1/4 cup chopped fresh cilantro
Lime wedges


Prep: 25 Minutes
Cook: 10 Minutes

1. Prepare rice according to package directions.

2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Created date

December 2007