Yellow Curry Chicken with Jasmine Rice

  • Recipe By
  • Published Mar 24th
  • Ready In50m
  • Servings6
  • Calories319
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.

Yellow Curry Chicken with Jasmine Rice Ingredients

The following are the ingredients needed to make delicious Yellow Curry Chicken with Jasmine Rice for 6 servings:

  • 1 potato, peeled and cubed, or more to taste
  • 3 cups water
  • 1 1/2 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
  • 1/2 (14 ounce) can light coconut milk
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 1/4 teaspoon paprika, or more to taste
  • 1/4 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon salt
  • 1 skinless, boneless chicken breast half, cut into cubes
  • 1/2 cup chicken stock
  • 1/2 sweet onion, diced
  • 1/4 green bell pepper, diced
  • 1/4 yellow bell pepper, diced
  • 1/4 red bell pepper, diced
  • 1 carrot, diced
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon yellow curry powder
  • 1 bay leaf
  • 1/2 cup frozen peas

Yellow Curry Chicken with Jasmine Rice Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In50m

To cook Yellow Curry Chicken with Jasmine Rice, you need about 20 minutes of preparation time. The time needed to cook this Yellow Curry Chicken with Jasmine Rice is about 30 minutes , and you can serve your Yellow Curry Chicken with Jasmine Rice within 50 minutes . The following are the steps to cook Yellow Curry Chicken with Jasmine Rice easily:

  1. 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. 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. 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. 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 grams of fat; 56.1 grams of carbohydrates; 10.6 grams of protein; 10 milligrams of cholesterol; 743 milligrams of sodium.

  1. Mar 19th 2019

    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.

  2. Jun 8th 2016

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

  3. May 29th 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 ...

  4. Jan 25th 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 ...

  5. Jan 4th 2016

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

  6. Dec 30th 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 ...

  7. Dec 23rd 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 f ...

  8. Apr 1st 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 ...

  9. Jan 13th 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 the ...