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Receta Thai Curry Rice Bowl
by Global Cookbook

Thai Curry Rice Bowl
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  Raciónes: 4

Ingredientes

  • 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)

Direcciones

  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.