Ingredients
- 1 potato, peeled and cubed, or adjust to your liking
- 3 cups of water
- 1 ½ cups of fragrant jasmine rice
- 1 tablespoon of peanut oil, or adjust as desired
- 1 tablespoon of zesty red curry paste
- 1 teaspoon of freshly grated ginger
- 1 clove of garlic, minced
- ½ can (14 ounces) of light coconut milk
- ¼ teaspoon of spicy cayenne pepper, or adjust to taste
- ¼ teaspoon of smoky paprika, or adjust to taste
- ¼ teaspoon of aromatic ground cumin, or adjust to taste
- ¼ teaspoon of salt
- 1 boneless, skinless chicken breast, cubed
- ½ cup of chicken stock
- ½ of a sweet onion, finely diced
- ¼ of a green bell pepper, finely diced
- ¼ of a yellow bell pepper, finely diced
- ¼ of a red bell pepper, finely diced
- 1 carrot, finely diced
- 3 tablespoons of umami-rich fish sauce
- 2 tablespoons of golden brown sugar
- 1 tablespoon of sunny yellow curry powder
- 1 bay leaf for a hint of flavor
- ½ cup of vibrant frozen peas
Step 1
In a large pot, place the potatoes and cover them with salted water, bringing it to a boil. Let them simmer on medium-low heat until they are slightly tender, approximately 10 to 15 minutes. Once done, drain the potatoes.
Step 2
Next, bring water and rice to a boil in a saucepan. Lower the heat to medium-low, cover the pan, and let the rice cook until it's tender and has absorbed all the liquid, which usually takes about 20 to 25 minutes.
Step 3
In a large deep skillet, heat peanut oil over medium-low heat. Add red curry paste, ginger, and garlic, stirring until fragrant, around 1 minute. Then, mix in the coconut milk until everything is well combined. Add cayenne pepper, paprika, cumin, and salt to the coconut milk mixture, followed by the chicken. Cook the chicken until it is halfway done, approximately 3 to 5 minutes.
Step 4
Incorporate chicken stock, potatoes, onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf into the coconut milk-chicken mixture. Cook until the chicken is no longer pink in the center, which should take about 5 minutes. Finally, add peas to the skillet, cover it, and let the peas heat through for an additional 5 minutes. Serve this flavorful dish over cooked jasmine rice for a delicious meal.
Extra Tips & Suggestions
- 1. Invest in airtight glass containers to store any leftover yellow curry chicken and jasmine rice. The glass containers will help maintain the freshness and flavors of the dish.
- 2. If you have extra portions, consider freezing them in individual meal-sized portions. This way, you can defrost and reheat the curry chicken and jasmine rice whenever you're craving a delicious homemade meal.
Reviews
Nalani
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Zoe
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Julianna
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