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Thai Curry Rice Bowl

Photo: James Carrier
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.