Heat 1 Tbsp. dressing in medium saucepan on medium heat. Add chicken; cook 8 min. or until done, stirring frequently. Remove chicken from pan; set aside.
Heat remaining dressing in saucepan. Add carrots, garlic, ginger, curry paste and bouillon; mix well. Cook 3 min., stirring frequently. Stir in coconut milk and water. Bring just to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally and adding rice after 10 min. Remove from heat.
Add chicken; stir. Let stand, covered, 5 min. before serving.
For more flavor, add 1 cup bean sprouts and/or 1 Tbsp. nam pla (fish sauce) to cooked carrot mixture along with the coconut milk and water.
Prepare using lite coconut milk.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.