Yellow Curry Chicken with Jasmine Rice
Description
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.
Ingredients
•
1 potato, peeled and cubed, or more to taste
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3 cups water
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1 1/2 cups jasmine rice
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1 tablespoon peanut oil, or more to taste
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1 tablespoon red curry paste
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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1/2 (14 ounce) can light coconut milk
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1/4 teaspoon cayenne pepper, or more to taste
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1/4 teaspoon paprika, or more to taste
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1/4 teaspoon ground cumin, or more to taste
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1/4 teaspoon salt
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1 skinless, boneless chicken breast half, cut into cubes
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1/2 cup chicken stock
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1/2 sweet onion, diced
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1/4 green bell pepper, diced
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1/4 yellow bell pepper, diced
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1/4 red bell pepper, diced
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1 carrot, diced
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3 tablespoons fish sauce
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2 tablespoons brown sugar
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1 tablespoon yellow curry powder
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1 bay leaf
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1/2 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, 10 to 15 minutes. Drain.
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.
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.
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.