Recipe by Matt
"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."
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potato, peeled and cubed, or more to taste
1 1/2 cups
peanut oil, or more to taste
red curry paste
grated fresh ginger
1/2 (14 ounce) can
light coconut milk
cayenne pepper, or more to taste
paprika, or more to taste
ground cumin, or more to taste
skinless, boneless chicken breast half, cut into cubes
sweet onion, diced
green bell pepper, diced
yellow bell pepper, diced
red bell pepper, diced
yellow curry powder
So good! I used 2 chicken breasts, the entire can of coconut milk and 1 cup of chicken broth (because we like more "sauce"). I kept the spices exactly the same, and we all loved it! The only thing I will do different next time is cut the brown sugar back just a tad - other than that it was perfect. Thanks for sharing your delicious recipe Matt!
Our whole family loved this recipe--even our picky eater! I only used 1 teaspoon of red curry paste so our children could eat it and didn't add the cayenne pepper until after I took out their portion. It is definitely going in the rotation of meals in our house!
This recipe is excellent fabulous taste will make again for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Curry Chicken with Jasmine Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 66
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