![](https://cdn.statically.io/img/www.allrecipes.com/thmb/CWp9Fo8zqGdTzCKw6O-1hfmQGZs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2191734-7c747ad6d22c44a6ae18ffea0c4175ed.jpg)
Ingredients
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1 potato, peeled and cubed, or more to taste
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3 cups water
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1 ½ cups jasmine rice
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1 tablespoon peanut oil, or more to taste
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1 tablespoon red curry paste
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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½ (14 ounce) can light coconut milk
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¼ teaspoon cayenne pepper, or more to taste
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¼ teaspoon paprika, or more to taste
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¼ teaspoon ground cumin, or more to taste
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¼ teaspoon salt
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1 skinless, boneless chicken breast half, cut into cubes
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½ cup chicken stock
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½ sweet onion, diced
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¼ green bell pepper, diced
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¼ yellow bell pepper, diced
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¼ red bell pepper, diced
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1 carrot, diced
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3 tablespoons fish sauce
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2 tablespoons brown sugar
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1 tablespoon yellow curry powder
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1 bay leaf
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½ cup frozen peas
Directions
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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.
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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.
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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.
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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 Facts (per serving)
319 | Calories |
7g | Fat |
56g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 319 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 12% |
Cholesterol 10mg | 3% |
Sodium 743mg | 32% |
Total Carbohydrate 56g | 20% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 11g | 21% |
Vitamin C 31mg | 34% |
Calcium 34mg | 3% |
Iron 2mg | 9% |
Potassium 325mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.