Directions:
- Stem bell pepper, seed, and cut into 1/4-inch-wide strips about 3 inches long.
- Rinse chicken, pat dry, and cut crosswise into 1/4-inch-thick slices.
- Place a 14-inch wok or 12-inch frying pan over high heat. Measure 1 tablespoon solidified coconut milk from the top of the can and add to wok with pepper and 1/4 cup water. Stir often until pepper strips are limp, 3 to 5 minutes.
- Add remaining coconut milk and curry paste. Stir to blend smoothly. Stir until boiling; add chicken, corn, and sugar. Reduce heat to medium; stir often until chicken is white in center of thickest part (cut to test), about 3 minutes. Add lemon juice and fish sauce to taste.
- Scoop rice into bowls and top equally with chicken curry mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2545.68 Kcal (10658 kJ) | ||
| Calories from fat | 491.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.62g | 84% | |
|---|---|---|---|
| Cholesterol | 72.52mg | 24% | |
| Sodium | 5120.93mg | 213% | |
| Potassium | 1724.65mg | 37% | |
| Total Carbs | 445.3g | 148% | |
| Sugars | 156.49g | 626% | |
| Dietary Fiber | 35.07g | 140% | |
| Protein | 48.7g | 97% | |
| Vitamin C | 188.8mg | 315% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 87.7mg | 487% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 135.29 Kcal (566 kJ) | ||
| Calories from fat | 26.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 84% | |
|---|---|---|---|
| Cholesterol | 3.85mg | 24% | |
| Sodium | 272.15mg | 213% | |
| Potassium | 91.66mg | 37% | |
| Total Carbs | 23.67g | 148% | |
| Sugars | 8.32g | 626% | |
| Dietary Fiber | 1.86g | 140% | |
| Protein | 2.59g | 97% | |
| Vitamin C | 10mg | 315% | |
| Vitamin A | 0.2mg | 151% | |
| Iron | 4.7mg | 487% | |
| Calcium | 3.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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