long-grain white rice
Asian fish sauce
light brown sugar
red jalapeño or serrano pepper, thinly sliced
carrots, halved and thinly sliced
snow peas, trimmed and thinly sliced
scallions, thinly sliced
Thai red curry paste
6-ounce boneless, skinless chicken breasts
- 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.
- 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.