This is a fusion of several traditional curry chicken recipes from Thailand and India. It has a little bit of a kick, but it’s a very pleasant spice kick. It has an excellent balance of sweet and heat thanks to the addition of a layer of sweetness. Serving it with jasmine rice gave the flavor more depth.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- 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
| Calories | 319 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 743 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is easy to make and so much better than take out…
Bit of work but the results are great. I’ve made this with light coconut milk and full coconut milk and would recommend using full if you want the real flavor of curry chicken. Double up on the chicken and all the sauce and spice ingredients too.
Awesome curry recipe…I just cooked the potatoes in the broth to me add more flavor to the potatoes. I did not have peas and carrots, used broccoli, red bell peppers, and mushrooms. You can add any kind of vegetables, even pumpkin. This dish is easy and you can put your on twist to it.
Really yummy! I subbed yellow squash for carrots because I thought it would cook quicker; used 1 T fish sauce and didn’t add any brown sugar cuz I thought it was sweet enough.
We love it! I add all kinds of vegetables to it.
Very delicious. It was the perfect level of spice, so that both my husband and I could enjoy it. (We have drastically different tolerances). One of the best dishes I’ve ever cooked!
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.
Doubled the sauce and chicken per other reviews. Meal was a hit!
Loved this with the extra sauce.
Awesome recipe! Substituted yellow pepper for green and doubled the vegetables and chicken broth to make a little more soupy.
Have made this twice. Rave reviews both times!! Thanks for the recipe this will be a regular item on our menu
i made this this evening. I did not have curry paste. I increased curry powder until I said, “enough.” a suggestion– line up your soldiers ( ingredients ) and have some fun performing cooking magic ( especially if you have an audience ). great stuff!
Did it vegan style; used vegetable broth, tofu and no fish sauce. Absolutely delic. Thanks for sharing this awesome recipe.
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.
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!
This recipe was amazing. I made it with Basmati rice in stead of Jasmine rice and it was much better with the Basmati.
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.
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!
It was like how I remember my mom’s curry.
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!
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!