Yellow Curry Chicken with Jasmine Rice recipe

Name: Yellow Curry Chicken with Jasmine Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons brown sugar; 3 cups water; 1 clove garlic, minced; 1 bay leaf; 1 teaspoon grated fresh ginger; 1 carrot, diced; 3 tablespoons fish sauce; 1 tablespoon yellow curry powder; 1 tablespoon red curry paste; 1 skinless, boneless chicken breast half, cut into cubes; 1 potato, peeled and cubed, or more to taste; 1 tablespoon peanut oil, or more to taste; 0.25 teaspoon salt; 0.5 cup frozen peas; 0.5 cup chicken stock; 0.25 teaspoon ground cumin, or more to taste; 1.5 cups jasmine rice; 0.25 red bell pepper, diced; 0.5 sweet onion, diced; 0.25 teaspoon cayenne pepper, or more to taste; 0.5 (14 ounce) can light coconut milk; 0.25 teaspoon paprika, or more to taste; 0.25 green bell pepper, diced; 0.25 yellow bell pepper, diced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 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.

Step 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.