Red Curry Chicken With Rice Salad

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 545 calories
    • Fat 17 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 985 mg
    • Protein 43 g
    • Carbohydrate 54 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 81 mg


  1. Check 1cup long-grain white rice
  2. Check 2tablespoons canola oil
  3. Check 2tablespoons Asian fish sauce
  4. Check 2teaspoons light brown sugar
  5. Check 1/2 red jalapeño or serrano pepper, thinly sliced
  6. Check 6tablespoons rice vinegar
  7. Check 2 carrots, halved and thinly sliced
  8. Check 1/2pound snow peas, trimmed and thinly sliced
  9. Check 2 scallions, thinly sliced
  10. Check 2tablespoons Thai red curry paste
  11. Check 6 6-ounce boneless, skinless chicken breasts
  12. Check 1/4cup roasted peanuts


  1. Cook the rice according to the package directions; spread on a plate and let cool. In a medium bowl, combine the oil, fish sauce, sugar, jalapeño, and 4 tablespoons of the vinegar. Add the rice, carrots, snow peas, and scallions and toss to combine.
  2. Meanwhile, heat grill to medium. In a second medium bowl, combine the curry paste and the remaining 2 tablespoons of vinegar. Add the chicken and turn to coat. Grill the chicken, uncovered, until cooked through, 6 to 8 minutes per side. Serve with the rice salad, sprinkled with the peanuts.