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Yellow Curry Chicken with Jasmine Rice
Yellow Curry Chicken with Jasmine Rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tender chicken in fragrant yellow curry coconut broth over fluffy jasmine rice for a flavorful and spicy Asian meal.
Ingredients:
  • 1 potato, peeled and cubed, or more to taste
  • 3 cups water
  • 1.5 cups jasmine rice
  • 1 tablespoon peanut oil, or more to taste
  • 1 tablespoon red curry paste
  • 1 teaspoon grated fresh ginger
  • 0.5 (14 ounce) can light coconut milk
  • 0.25 teaspoon cayenne pepper, or more to taste
  • 0.25 teaspoon paprika, or more to taste
  • 0.25 teaspoon ground cumin, or more to taste
  • 0.25 teaspoon salt
  • 1 skinless, boneless chicken breast half, cut into cubes
  • 0.5 cup chicken stock
  • 0.25 green bell pepper, diced
  • 0.25 yellow bell pepper, diced
  • 0.25 red bell pepper, diced
  • 1 carrot, diced
  • 3 tablespoons fish sauce
  • 1 tablespoon yellow curry powder
  • 0.5 cup frozen peas
Instructions:
  • In a large pot, submerge potatoes in salted water and bring to a boil. Simmer over medium-low heat until slightly tender, for around 10 to 15 minutes. Drain potatoes.
  • In a saucepan, gently simmer rice in water until tender and liquid is absorbed, about 20 to 25 minutes.
  • In a large deep skillet, warm peanut oil over medium-low heat. Sauté red curry paste, ginger, and garlic until fragrant, around 1 minute. Mix in coconut milk until smooth. Add cayenne pepper, paprika, cumin, and salt. Add chicken and cook until halfway done, 3 to 5 minutes.
  • Combine all the colorful vegetables, seasonings, and chicken in coconut milk, and simmer until the chicken is cooked through. Then, stir in the peas and cook until heated. Serve over jasmine rice.

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