Yellow Chicken Curry with Jasmine Rice Recipe

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Jean Collins Modified: March 21, 2022

How To Make Yellow Chicken Curry with Jasmine Rice

This chicken curry dish offers layers of spicy flavors from cumin, ginger, and pepper. It also has a hint of sweet taste and creaminess from the coconut.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 1potato,peeled and cubed, or more to taste
  • 3cupswater
  • cupsjasmine rice
  • 1tbsppeanut oil,or more to taste
  • 1tbspred curry paste
  • 1tspfresh ginger,grated
  • 1clovegarlic,minced
  • 14ozlight coconut milk,(½ can)
  • ¼tspcayenne pepper,or more to taste
  • ¼tsppaprika,or more to taste
  • ¼tspground cumin,or more to taste
  • ¼tspsalt
  • 1chicken breast half,skinless boneless, cut into cubes
  • ½cupchicken stock
  • ½sweet onion,diced
  • ¼green bell pepper,diced
  • ¼yellow bell pepper,diced
  • ¼red bell pepper,diced
  • 1carrot,diced
  • 3tbspfish sauce
  • 2tbspbrown sugar
  • 1tbspyellow curry powder
  • 1bay leaf
  • ½cupfrozen peas


  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.

  4. 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.

  5. Stir the 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.

  6. Cook until chicken is no longer pink in the center, about 5 minutes.

  7. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.


  • Calories: 350.02kcal
  • Fat: 9.28g
  • Saturated Fat: 4.49g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 1.99g
  • Polyunsaturated Fat: 1.28g
  • Carbohydrates: 55.44g
  • Fiber: 3.46g
  • Sugar: 7.94g
  • Protein: 9.44g
  • Cholesterol: 10.13mg
  • Sodium: 898.91mg
  • Calcium: 53.30mg
  • Potassium: 435.91mg
  • Iron: 3.32mg
  • Vitamin A: 116.37µg
  • Vitamin C: 36.12mg
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