Yellow Curry Chicken with Jasmine Rice Recipe

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.