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.
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
Directions
Step 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.
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 319 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat2g | 12% |
Cholesterol10mg | 3% |
Sodium743mg | 32% |
Total Carbohydrate56g | 20% |
Dietary Fiber3g | 11% |
Total Sugars7g | |
Protein11g | |
Vitamin C31mg | 154% |
Calcium34mg | 3% |
Iron2mg | 9% |
Potassium325mg | 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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source by allrecipe
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