Chicken in Yellow Curry Served with Jasmine Rice

This flavorful dish combines tender chicken simmered in a rich, aromatic yellow curry sauce with fragrant jasmine rice for a comforting meal. It’s easy to prepare and perfect for a cozy weeknight dinner.

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TIME50 min

SERVINGS4

RATING5.0 / 5

Chicken in Yellow Curry Served with Jasmine Rice

01 / WHAT YOU NEED

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 1 carrot, diced 3 tablespoons fish sauce 2 tablespoons brown sugar 1 tablespoon yellow curry powder 1 bay leaf ½ cup frozen peas

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by putting the potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat and let them simmer gently until they’re just starting to get tender, about 10 to 15 minutes. Drain and set aside.

02

Step 2

Next, bring water and the jasmine rice to a boil in a saucepan. Once boiling, reduce the heat to low, cover it, and let it cook until the rice is soft and all the water is absorbed—this usually takes around 20 to 25 minutes.

03

Step 3

While the rice and potatoes are cooking, heat some 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. Then, add the cayenne, paprika, cumin, and a pinch of salt. Toss in the chicken pieces and cook them for 3 to 5 minutes until they’re halfway done.

04

Step 4

Now, pour in the chicken stock and add the potatoes, onion, all three bell peppers, carrot, fish sauce, brown sugar, curry powder, and the bay leaf. Let everything simmer together for about 5 minutes, until the chicken is cooked through and no longer pink inside. Finally, stir in the peas, cover the skillet, and cook for another 5 minutes until the peas are warmed through.

05

Step 5

Serve the curry hot over the fluffy jasmine rice and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh turmeric or good-quality curry powder for the best flavor.
- Simmer the chicken gently to keep it tender and juicy.
- Rinse jasmine rice before cooking to remove excess starch and get fluffy grains.

Why you’ll love it

This dish combines tender chicken with a rich, fragrant yellow curry sauce that’s both comforting and flavorful. The jasmine rice adds a light, floral touch that balances the spices perfectly. It’s a great meal for any day when you want something warm and satisfying without too much fuss.

Serving ideas

Serve with a side of steamed vegetables or a simple cucumber salad to add freshness. A wedge of lime can brighten the flavors right before eating. Pair with a light, crisp white wine or iced tea for a complete meal.

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 to avoid drying out the chicken. You can freeze the curry and rice separately for up to 2 months; thaw overnight in the fridge before reheating.