Thai Curry Rice Bowl

Thai Curry Rice Bowl
Photo by James Carrier


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

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 w...

View full recipe at My Recipes


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