Red Curry Chicken With Rice Salad

By bjlazyl

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

Preparation

Step 1

Directions

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.