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How to Make Yellow Curry Chicken with Jasmine Rice - A Step-by-Step Guide

Yellow curry chicken with jasmine rice is a popular and delicious dish that originates from Thailand. This fragrant and flavorful curry is made with tender chicken, a creamy coconut milk base, and a medley of spices and herbs that create a wonderfully aromatic and mouthwatering dish.

The vibrant yellow color of the curry comes from turmeric, a spice that not only adds color but also a warm, earthy flavor to the dish. The addition of other spices like cumin, coriander, and cardamom giv...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    319 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 10mg
    • Sodium: 743mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 11g
    • Vitamin C: 31mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 325mg

    Categories

    Main recipes
    Chicken recipes
    Curry recipes
    Rice recipes
    Asian recipes