Instructions: 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.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.