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
* 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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