Yellow Curry Chicken with Jasmine Rice

Name: Yellow Curry Chicken with Jasmine Rice recipe
Prep time: 20 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Global
Ingredients: 1 potato, peeled and cubed, or more to taste; 3 cups water; 1 ½ cups jasmine rice; 1 tablespoon peanut oil, or more to taste; 1 tablespoon red curry paste; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; ½ (14 ounce) can light coconut milk; ¼ teaspoon cayenne pepper, or more to taste; ¼ teaspoon paprika, or more to taste; ¼ teaspoon ground cumin, or more to taste; ¼ teaspoon salt; 1 skinless, boneless chicken breast half, cut into cubes; ½ cup chicken stock; ½ sweet onion, diced; ¼ green bell pepper, diced; ¼ yellow bell pepper, diced; ¼ red bell pepper, diced; 1 carrot, diced; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 1 tablespoon yellow curry powder; 1 bay leaf; ½ cup frozen peas

by Francisca Flores 1 year ago

5 (9)

30 minutes

319.1 kcal

56.1 g carbs

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Description

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Ingredients

1 potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½ sweet onion, diced
¼ green bell pepper, diced
¼ yellow bell pepper, diced
¼ red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
½ cup frozen peas

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
4. Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Nutrition Facts

serving: 6 servings

calories: 319.1 kcal

carbohydrates: 56.1 g

protein: 10.6 g

saturated fat: 2.4 g

cholesterol: 10.1 mg

sodium: 742.8 mg

fiber: 3 g

sugar: 7.2 g