Red Curry Chicken With Rice Salad

Red Curry Chicken With Rice Salad
Christopher Baker
Serve the grilled chicken with a lively rice salad filled with fresh carrots, snow peas, scallions, and sliced hot peppers.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.

 

Charlyne Mattox
July 2012

Nutritional Information

  • Per Serving
  • Calories 545
  • 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
What does this mean? See Nutrition 101.