Yellow Curry Chicken with Jasmine Rice

Yellow curry chicken is simmered in a coconut milk-based broth and served over jasmine rice for an Asian-inspired dinner with a spicy kick.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 319 Calories

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

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, 10 to 15 minutes. Drain.

Step 2

Meanwhile, bring 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 3

Meanwhile, heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic in hot oil until fragrant, about 1 minute. Stir in coconut milk 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, bell peppers, 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; cover the skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.