Name: Yellow Curry Chicken with Jasmine Rice
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potato, peeled and cubed, or more to taste - 1; Water - 3 cups; Jasmine rice - 1 ½ cups; Peanut oil, or more to taste - 1 tablespoon; Red curry paste - 1 tablespoon; Grated fresh ginger - 1 teaspoon; Garlic, minced - 1 clove; Light coconut milk - ½ (14 ounce) can; Cayenne pepper, or more to taste - ¼ teaspoon; Paprika, or more to taste - ¼ teaspoon; Ground cumin, or more to taste - ¼ teaspoon; Salt - ¼ teaspoon; Skinless, boneless chicken breast half, cut into cubes - 1; Chicken stock - ½ cup; Sweet onion, diced - ½; Green bell pepper, diced - ¼; Yellow bell pepper, diced - ¼; Red bell pepper, diced - ¼; Carrot, diced - 1; Fish sauce - 3 tablespoons; Brown sugar - 2 tablespoons; Yellow curry powder - 1 tablespoon; Bay leaf - 1; Frozen peas - ½ cup

Ingredients for - Yellow Curry Chicken with Jasmine Rice

1. Potato, peeled and cubed, or more to taste 1

2. Water 3 cups

3. Jasmine rice 1 ½ cups

4. Peanut oil, or more to taste 1 tablespoon

5. Red curry paste 1 tablespoon

6. Grated fresh ginger 1 teaspoon

7. Garlic, minced 1 clove

8. Light coconut milk ½ (14 ounce) can

9. Cayenne pepper, or more to taste ¼ teaspoon

10. Paprika, or more to taste ¼ teaspoon

11. Ground cumin, or more to taste ¼ teaspoon

12. Salt ¼ teaspoon

13. Skinless, boneless chicken breast half, cut into cubes 1

14. Chicken stock ½ cup

15. Sweet onion, diced ½

16. Green bell pepper, diced ¼

17. Yellow bell pepper, diced ¼

18. Red bell pepper, diced ¼

19. Carrot, diced 1

20. Fish sauce 3 tablespoons

21. Brown sugar 2 tablespoons

22. Yellow curry powder 1 tablespoon

23. Bay leaf 1

24. Frozen peas ½ cup

How to cook deliciously - Yellow Curry Chicken with Jasmine Rice

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.