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Yellow Curry Chicken with Jasmine Rice

Rated as 4.91 out of 5 Stars

"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."
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50 m servings 319
Original recipe yields 6 servings


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  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. 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, 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

Per Serving: 319 calories; 7.4 56.1 10.6 10 743 Full nutrition

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Read all reviews 16
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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 thi...

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 chic...

Did it vegan style; used vegetable broth, tofu and no fish sauce. Absolutely delic. Thanks for sharing this awesome recipe.

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 look...

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 froze...

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...

This recipe was amazing. I made it with Basmati rice in stead of Jasmine rice and it was much better with the Basmati.

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 p...

I didn't have peppers or cayenne, so I left them out. This was EXCELLENT!! It tasted like my favorite dish from a nearby Thai restaurant. I will cook this again and again.