Yellow Curry Chicken with Jasmine Rice

Name: Yellow Curry Chicken with Jasmine Rice
Total time: 50
Yield: 6
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

Recipe by Matt from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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1 potato, peeled and cubed, or more to taste
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3 cups water
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1 ½ cups jasmine rice
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1 tablespoon peanut oil, or more to taste
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1 tablespoon red curry paste
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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½ (14 ounce) can light coconut milk
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¼ teaspoon cayenne pepper, or more to taste
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¼ teaspoon paprika, or more to taste
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¼ teaspoon ground cumin, or more to taste
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¼ teaspoon salt

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1 skinless, boneless chicken breast half, cut into cubes
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½ cup chicken stock
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½ sweet onion, diced
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¼ green bell pepper, diced
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¼ yellow bell pepper, diced
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¼ red bell pepper, diced
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1 carrot, diced
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3 tablespoons fish sauce
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2 tablespoons brown sugar
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1 tablespoon yellow curry powder
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1 bay leaf
•

½ cup frozen peas

Instructions

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.