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.

INGRIDIENT

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

DIRECTION

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 FACT

Per Serving: 319 calories; protein 10.6g; carbohydrates 56.1g; fat 7.4g; cholesterol 10.1mg; sodium 742.8mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just enjoyed it in the first place."

Because it comes to dinner , much eat or eating too much of the bad kinds of food can lead to bad habit on sleeping. On the flip side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night snack even closer to sleep .

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