Jasmine Rice and Red Curry Chicken Wonton Bowls


  • 6 (7 inch square) wonton wrappers
  • 1 (8.8 ounce) pouch Uncle Ben’s Ready Rice Jasmine
  • 1 (13.5 ounce) can coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 1 (16 ounce) package cooked chicken breast strips
  • 1/2 cup fresh green beans, cut into 1-inch lengths
  • 1/2 cup red bell pepper, cut into 1-inch pieces


Preheat oven to 350 degrees F (175 degrees C).

Sign up now and get up to
50% OFF


Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.

Prepare rice according to package directions.

Bring coconut milk to a simmer in a large skillet over medium heat. Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.

Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.