Thai Curry Rice Bowl

• 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

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.

red bell pepper, chicken, coconut milk, red curry, corn, brown sugar, lemon juice, fish sauce, rice

Taken from www.myrecipes.com/recipe/thai-curry-rice-bowl (may not work)