This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Matt
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

319 calories; 7.4 g total fat; 10 mg cholesterol; 743 mg sodium. 56.1 g carbohydrates; 10.6 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2015
So good! I used 2 chicken breasts the entire can of coconut milk and 1 cup of chicken broth (because we like more "sauce"). I kept the spices exactly the same and we all loved it! The only thing I will do different next time is cut the brown sugar back just a tad - other than that it was perfect. Thanks for sharing your delicious recipe Matt! Read More
(9)
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/01/2015
So good! I used 2 chicken breasts the entire can of coconut milk and 1 cup of chicken broth (because we like more "sauce"). I kept the spices exactly the same and we all loved it! The only thing I will do different next time is cut the brown sugar back just a tad - other than that it was perfect. Thanks for sharing your delicious recipe Matt! Read More
(9)
Rating: 5 stars
04/01/2015
So good! I used 2 chicken breasts the entire can of coconut milk and 1 cup of chicken broth (because we like more "sauce"). I kept the spices exactly the same and we all loved it! The only thing I will do different next time is cut the brown sugar back just a tad - other than that it was perfect. Thanks for sharing your delicious recipe Matt! Read More
(9)
Rating: 5 stars
05/29/2016
This is delicious. If you like Thai curry more than Indian curry I would double the sauce base. There is little to no sauce in the original recipe. I followed other reviewers and added more chicken stock and coconut milk. I also did 1 tbsp of each fish sauce and brown sugar instead of the recommended amount. I added a small can of bamboo shoots. The potato is boiled separately in this recipe. I recommend doing the same for the carrots. They were a little crunchy despite simmering for a while. Read More
(6)
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Rating: 5 stars
12/30/2015
Yum!! My husband and I loved it. Thanks so much for providing the yellow curry recipe we've been searching for. I've tried others but this one gave us the flavour and kick of spice we were looking for. This recipe will be great with beef or seafood as well and I will be making this on a regular basis. Read More
(2)
Rating: 5 stars
12/23/2015
Wonderful! I love the sauce as well so also used the whole can of coconut milk and added extra spices so it wouldn't be diluted (I would not have if my kids were eating it). I also used frozen mixed peppers to avoid the cost of 3 peppers out of season and chopping them. We'll try this with shrimp next! Read More
(2)
Rating: 5 stars
06/08/2016
Did it vegan style; used vegetable broth tofu and no fish sauce. Absolutely delic. Thanks for sharing this awesome recipe. Read More
(2)
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Rating: 5 stars
01/13/2015
Our whole family loved this recipe--even our picky eater! I only used 1 teaspoon of red curry paste so our children could eat it and didn't add the cayenne pepper until after I took out their portion. It is definitely going in the rotation of meals in our house! Read More
(1)
Rating: 5 stars
01/25/2016
I didn't have any fish sauce and still tasted wonderful! I only had a yellow pepper so I boiled cauliflower and yams with the potatoes and added broccoli. Next time I will boil the carrots too because they were too crunchy. I probably cut them too thick. Yummy! Read More
(1)
Rating: 5 stars
01/04/2016
This recipe was amazing. I made it with Basmati rice in stead of Jasmine rice and it was much better with the Basmati. Read More
(1)
Rating: 5 stars
01/15/2019
Awesome recipe! Substituted yellow pepper for green and doubled the vegetables and chicken broth to make a little more soupy. Read More