Yellow Curry Chicken Accompanied by Jasmine Rice

Ingredients 0/22

Step 1

Put the potatoes in a large pot, cover them with salted water, and bring it to a boil. Once boiling, turn the heat down to medium-low and let them simmer until they’re just starting to get tender, about 10 to 15 minutes. Drain and set aside.

Step 2

Bring water and jasmine rice to a boil in a saucepan. Lower the heat to medium-low, cover, and let it simmer gently until the rice is tender and the water has been absorbed, which should take around 20 to 25 minutes.

Step 3

While the rice cooks, heat some peanut oil in a large, deep skillet over medium-low heat. Add the red curry paste, ginger, and garlic, stirring for about a minute until everything smells amazing. Pour in the coconut milk and stir it all together until smooth.

Step 4

Add the cayenne, paprika, cumin, and a pinch of salt to the coconut milk mixture. Toss in the chicken pieces and cook until they’re halfway done, about 3 to 5 minutes.

Step 5

Now, stir in the chicken stock, potatoes, onion, all the bell peppers, carrot, fish sauce, brown sugar, curry powder, and a bay leaf. Let everything cook together until the chicken is fully cooked and no longer pink inside, which should take another 5 minutes or so.

Step 6

Finally, add the peas, cover the skillet, and give it a few more minutes until the peas are warmed through. Serve the curry over the jasmine rice and enjoy!