1

2 cups

1 cup

1 tsp.

1 Tbsp.

2 tsp.

1 tsp To taste.

Red Bell Pepper, Diced

Cooked rice

Canned coconut milk

Red curry paste

Chives, minced

Fresh lemon zest

Mint, minced

Salt and Pepper

Parsley (optional)

1. Cook corn according to microwave directions; drain.
2. In saucepan sauté bell pepper until soft. Add coconut milk and heat coconut to simmering over medium heat. Stir in corn, rice and curry paste. Cook and stir until thickened, about 2 minutes.
3. Stir in lemon zest and mint. Season with salt and pepper. Serve with parsley if desired.