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.
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 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.
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.
- 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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