Ingredients
1potato,peeled and cubed, or more to taste
3cupswater
1½cupsjasmine rice
1tbsppeanut oil,or more to taste
1tbspred curry paste
1tspfresh ginger,grated
1clovegarlic,minced
14ozlight coconut milk,(½ can)
¼tspcayenne pepper,or more to taste
¼tsppaprika,or more to taste
¼tspground cumin,or more to taste
¼tspsalt
1chicken breast half,skinless boneless, cut into cubes
½cupchicken stock
½sweet onion,diced
¼green bell pepper,diced
¼yellow bell pepper,diced
¼red bell pepper,diced
1carrot,diced
3tbspfish sauce
2tbspbrown sugar
1tbspyellow curry powder
1bay leaf
½cupfrozen peas
Preparation
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 the 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.
