Yellow Chicken Curry with Jasmine Rice Recipe

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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