THE RECIPE JOURNAL · Main Course
Yellow Curry Chicken Over a Bed of Jasmine Rice
This vibrant and comforting dish combines tender chicken simmered in a rich, fragrant yellow curry sauce with fluffy jasmine rice. It's a perfect meal to brighten your weeknight dinner with warm, exotic flavors.
FROM THE KITCHEN • Yellow Curry Chicken Over a Bed of Jasmine Rice
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the potatoes in a large pot, cover them with salted water, and bring it to a boil. Lower the heat to a gentle simmer and cook until the potatoes are just tender, about 10 to 15 minutes, then drain and set aside.
02
Step 2
While the potatoes are cooking, bring water and rice to a boil in a separate saucepan. Once boiling, turn the heat down to low, cover, and let it simmer until the rice is soft and all the water is absorbed, which should take around 20 to 25 minutes.
03
Step 3
Next, heat the peanut oil in a large, deep skillet over medium-low heat. Add the red curry paste, ginger, and garlic, stirring for about a minute until everything smells amazing. Pour in the coconut milk and mix it well with the curry paste. Sprinkle in the cayenne, paprika, cumin, and salt, then add the chicken pieces. Cook the chicken until it’s halfway done, about 3 to 5 minutes.
04
Step 4
Now, stir in the chicken stock, potatoes, onion, all three bell peppers, carrot, fish sauce, brown sugar, curry powder, and the bay leaf. Let everything cook together until the chicken is fully cooked and no longer pink inside, which should take about 5 minutes.
05
Step 5
Finally, toss in the peas, cover the skillet, and let it cook just until the peas are warmed through, around 5 more minutes. Serve the curry hot over the fluffy jasmine rice and enjoy!
Why you’ll love it
This dish offers a wonderful balance of creamy coconut milk and fragrant spices that create a rich, comforting flavor. The tender chicken pairs perfectly with the slightly sweet and fluffy jasmine rice, making it a satisfying meal that’s both easy to prepare and full of vibrant taste.
How to serve
Serve with a side of steamed vegetables like broccoli or snap peas for added crunch and color. A simple cucumber salad or a dollop of cooling yogurt can help balance the spiciness. Garnish with fresh cilantro or chopped green onions to brighten the dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to keep the curry saucy. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
