Yellow Curry Chicken with Jasmine Rice

Kyrie Slade

My husband and I love Thai food, and this is the best curry recipe I have found. It tastes just like what you would get at a Thai restaurant!

• 2 large potatoes, peeled and cubed
• 3 cups water
• 1 1/2 cups jasmine rice
• 1 Tbsp. peanut oil (or canola oil)
• 1 Tbsp. red curry paste
• 1 tsp. grated fresh ginger
• 1 clove garlic, minced
• 1 (14 oz) can light coconut milk
• 1/4 tsp. cayenne pepper (can do less or more depending on heat preference)
• 1/4 tsp. paprika
• 1/4 tsp. ground cumin
• 1/4 tsp. salt
• 2 boneless, skinless chicken breasts, cut into cubes
• 1/2 cup chicken stock
• 1/2 sweet onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 2 carrots, diced
• 1/2 Tbsp. fish sauce (or more to taste)
• 2 Tbsp. brown sugar (or more to taste)
• 1 Tbsp. yellow curry powder
• 1 bay leaf
• 1/2 cup frozen 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. Meanwhile, 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. 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.
4. Stir chicken stock, potatoes, onion, green 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. Serves 6.