Yellow Curry Chicken with Jasmine Rice recipe
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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
Nutrition Info
- 319.1 caloriescarbohydrate: 56.1 gcholesterol: 10.1 mgfat: 7.4 gfiber: 3 gprotein: 10.6 gsaturatedFat: 2.4 gservingSize: -sodium: 742.8 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Yellow Curry Chicken with Jasmine Rice
Directions
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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.
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.
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.
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.