Curry Recipe ⊷ Yellow Curry Chicken with Jasmine Rice

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

Cooking 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

• calories319.1
• carbohydrateContent56.1 g
• cholesterolContent10.1 mg
• fatContent7.4 g
• fiberContent3 g
• proteinContent10.6 g
• saturatedFatContent2.4 g
• sodiumContent742.8 mg
• sugarContent7.2 g