Thai Curry Rice Bowl

>> Linggo, Abril 03, 2011

Thai Curry Rice Bowl
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Thai Curry Rice Bowl
Main Course

1 red bell pepper (½ lb.), rinsed
1 tablespoon packed brown sugar
1 pound boned, skinned chicken breast
1 tablespoon lemon juice
1 can (14 oz.) coconut milk
About 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
1 tablespoon Thai red curry paste
6 cups hot cooked rice
1 cup frozen corn kernels
Yield: 4 Servings
* 1. Stem bell pepper, seed, and cut into ¼-inch-wide strips about 3 inches long.
* 2. Rinse chicken, pat dry, and cut crosswise into ¼-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 ¼ 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.

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