Yellow Curry Chicken with Jasmine Rice


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.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
6 servings


  • 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


  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
7g Fat
56g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 319
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 743mg 32%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 11g
Vitamin C 31mg 154%
Calcium 34mg 3%
Iron 2mg 9%
Potassium 325mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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