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Red Curry Chicken With Rice Salad

Red Curry Chicken With Rice Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2012

Nutritional Information

  • Per Serving
  • Calories 545
  • Fat 17g
  • Sat Fat 2g
  • Cholesterol 94mg
  • Sodium 985mg
  • Protein 43g
  • Carbohydrate 54g
  • Sugar 7g
  • Fiber 4g
  • Iron 5mg
  • Calcium 81mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The rice salad can be made up to 12 hours in advance; refrigerate, covered.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.