Yellow Curry Chicken With Jasmine Rice Recipe

Name: Yellow Curry Chicken With Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 potato, peeled and cubed, or more to taste; 3 cups water; 1 1/2 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; 1/2 (14 ounce) can light coconut milk; 1/4 teaspoon cayenne pepper, or more to taste; 1/4 teaspoon paprika, or more to taste; 1/4 teaspoon ground cumin, or more to taste; 1/4 teaspoon salt; 1 skinless, boneless chicken breast half, cut into cubes; 1/2 cup chicken stock; 1/2 sweet onion, diced; 1/4 green bell pepper, diced; 1/4 yellow bell pepper, diced; 1/4 red bell pepper, diced; 1 carrot, diced; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 1 tablespoon yellow curry powder; 1 bay leaf; 1/2 cup frozen peas

Servings: persons

1 potato, peeled and cubed, or more to taste
3 cups water
1 1/2 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
1/2 (14 ounce) can light coconut milk
1/4 teaspoon cayenne pepper, or more to taste
1/4 teaspoon paprika, or more to taste
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
1/2 cup chicken stock
1/2 sweet onion, diced
1/4 green bell pepper, diced
1/4 yellow bell pepper, diced
1/4 red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
1/2 cup frozen peas

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.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 potato, peeled and cubed, or more to taste, 3 cups water, 1 1/2 cups jasmine rice, 1 tablespoon peanut oil, or more to taste, and more.

Yes, Yellow Curry Chicken With Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Curry Chicken With Jasmine Rice

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