Steps to Prepare Lamb Curry With Rice Calories

Yellow Curry Chicken With Jasmine Rice

Grill the breads on a high heat until risen and coloured.

Recipe Summary Yellow Curry Chicken With Jasmine Rice

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 | Lamb Curry With Rice Calories

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

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.

Info | Lamb Curry With Rice Calories

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Yellow Curry Chicken With Jasmine Rice

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