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  • Thai Curry Rice Bowl

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    Thai Curry Rice Bowl
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x red bell pepper - (1/2 lb) rinsed
    • 1 lb boned skinned chicken breast
    • 1 can coconut lowfat milk - (14 ounce)
    • 1 Tbsp. Thai red curry paste
    • 1 c. frzn corn kernels
    • 1 Tbsp. brown sugar - (packed)
    • 1 Tbsp. lemon juice
    • 1 Tbsp. Asian fish sauce (nuoc mam or possibly nam pla)
    • 6 c. Warm Cooked Rice (see recipe)

    Directions

    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 possibly 12-inch frying pan over high heat. Measure 1 Tbsp. solidified coconut lowfat milk from the top of the can and add in to wok with pepper and 1/4 c. water. Stir often till pepper strips are limp, 3 to 5 min.
    4. Add in remaining coconut lowfat milk and curry paste. Stir to blend smoothly. Stir till boiling; add in chicken, corn, and sugar. Reduce heat to medium; stir often till chicken is white in center of thickest part (cut to test), about 3 min. Add in lemon juice and fish sauce to taste.
    5. Scoop rice into bowls and top equally with chicken curry mix.
    6. This recipe yields 4 servings.

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