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Coconut Curry Chicken with Rice

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Coconut Curry Chicken with Rice
Ingredients
  • 1 potato, peeled and cubed, or more to taste
  • 3 cups water
  • 1 1/2 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
  • 1/2 (14 ounce) can light coconut milk
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 1/4 teaspoon paprika, or more to taste
  • 1/4 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon salt
  • 1 skinless, boneless chicken breast half, cut into cubes
  • 1/2 cup chicken stock
  • 1/2 sweet onion, diced
  • 1/4 green bell pepper, diced
  • 1/4 yellow bell pepper, diced
  • 1/4 red bell pepper, diced
  • 1 carrot, diced
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon yellow curry powder
  • 1 bay leaf
  • 1/2 cup frozen peas
Instructions
1
Begin by submerging potatoes into a substantial container filled with salted water and then bring the mixture to a rolling boil. Lower the heat to a moderate level and let it simmer until the potatoes are slightly tender, approximately 10-15 minutes. Drain.
2
Next, combine water and rice in a saucepan and heat it to a boil. Reduce the temperature to a moderate level, cover the saucepan, and let it simmer until the rice is tender and the liquid has been fully absorbed, taking around 20-25 minutes.
3
In a large, deep skillet, heat peanut oil over medium-low heat. Introduce red curry paste, ginger, and garlic into the skillet and stir them until they release their fragrance, roughly 1 minute. Combine coconut milk with the curry paste mixture and stir until well incorporated. Add cayenne pepper, paprika, cumin, and salt to the coconut milk mixture; then introduce chicken into the skillet and cook until it is about half-cooked, approximately 3-5 minutes.
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 the coconut milk-chicken mixture. Cook until the chicken is no longer pink in the center, roughly 5 minutes. Introduce peas to the mixture and cover the skillet; cook until the peas are heated through, approximately 5 more minutes. Serve over cooked jasmine rice.