Adjust the amount of cayenne pepper to your preferred level of spiciness. For a richer flavor, use full-fat coconut milk. Feel free to add other vegetables like broccoli or cauliflower to the curry. Garnish with fresh cilantro and a squeeze of lime juice for added freshness.
Yellow Curry Chicken with Jasmine Rice
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS100
Embark on a culinary adventure with this vibrant yellow curry, a delightful fusion of Thai and Indian flavors. Tender chicken and an array of colorful vegetables simmer in a creamy coconut milk broth infused with aromatic spices, delivering a symphony of sweet and spicy notes that dance on the palate. Served over fragrant jasmine rice, this dish is a comforting and exotic treat that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol10 mg
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Fiber3 g
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Protein11 g
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Saturated Fat2 g
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Sodium743 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Potatoes: Place the cubed potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are slightly tender, approximately 10-15 minutes. Drain the potatoes and set aside.
02
Step
25 mins
Cook the Jasmine Rice: While the potatoes are simmering, combine 3 cups of water and the jasmine rice in a medium saucepan. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer until the rice is tender and all the liquid has been absorbed, about 20-25 minutes.
03
Step
5 mins
Sauté Aromatics and Chicken: Heat the peanut oil in a large, deep skillet over medium-low heat. Add the red curry paste, grated ginger, and minced garlic to the hot oil and cook, stirring continuously, until fragrant, about 1 minute. Pour in the coconut milk and stir until well blended. Incorporate the cayenne pepper, paprika, cumin, and salt into the coconut milk mixture. Add the cubed chicken and cook until it is partially cooked, approximately 3-5 minutes.
04
Step
5 mins
Simmer the Curry: Introduce the chicken stock, potatoes, diced onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf to the skillet with the coconut milk-chicken mixture. Cook until the chicken is no longer pink in the center, roughly 5 minutes.
05
Step
5 mins
Finish and Serve: Gently stir in the frozen peas. Cover the skillet and cook until the peas are heated through, about 5 additional minutes. Serve the flavorful yellow curry over the cooked jasmine rice.
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Please Rate
Holden Gottlieb
Apr 22, 2025Easy to follow instructions and delicious results. I appreciate the tips for customizing the spice level and adding different vegetables.
Oral Rowe
Feb 21, 2025The jasmine rice complements the curry perfectly. Will definitely make again.
Dameon Wisozk
Dec 26, 2024I've made this curry several times now, and it's always a hit. I sometimes add a bit of lime juice at the end for extra brightness.
Marilou Beier
Dec 24, 2024This recipe is fantastic! The perfect balance of sweet, spicy, and savory. My family loved it!
Hollis Wilkinson
Nov 11, 2024This is now a staple in my house! It's so flavorful and satisfying.
Fermin Von
Jun 15, 2024I used soy sauce instead of fish sauce, and it still turned out great. Thanks for the adaptable recipe!