Thai Curry Rice Bowl

Thai Curry Rice BowlRecipe
Photo: James Carrier
Makes 4 servings


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1 red bell pepper (1/2 lb.), rinsed
1 pound boned, skinned chicken breast
1 can (14 oz.) coconut milk
1 tablespoon Thai red curry paste
1 cup frozen corn kernels
1 tablespoon packed brown sugar
1 tablespoon lemon juice
About 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
6 cups hot cooked rice


1. Stem bell pepper, seed, and cut into 1/4-inch-wide strips about 3 inches long.

2. Rinse chicken, pat dry, and cut crosswise into 1/4-inch-thick slices.

3. Place a 14-inch wok or 12-inch frying pan over high heat. Measure 1 tablespoon solidified coconut milk from the top of the can and add to wok with pepper and 1/4 cup water. Stir often until pepper strips are limp, 3 to 5 minutes.

4. Add remaining coconut milk and curry paste. Stir to blend smoothly. Stir until boiling; add chicken, corn, and sugar. Reduce heat to medium; stir often until chicken is white in center of thickest part (cut to test), about 3 minutes. Add lemon juice and fish sauce to taste.

5. Scoop rice into bowls and top equally with chicken curry mixture.

Created date

January 2005

Nutritional Information

Calories 740
Caloriesfromfat 30 %
Protein 37 g
Fat 25 g
Satfat 20 g
Carbohydrate 93 g
Fiber 2.6 g
Sodium 460 mg
Cholesterol 66 mg