Thai Curry Rice Bowl Recipe – Sunset Magazine

Ingredients

• 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