Indian and Thai chicken curry

By chris5863

Fusion of Thai and Indian curries

Ingredients

• 3 red potatoes quartered
• 3 cups water
• 1 1/2 cups jasmine rice
• Peanut oil
• 1 T red curry paste
• 1 T grated garlic
• 1 T grated ginger
• 7 oz light coconut milk
• 1/4 t cayenne pepper
• 1/2 t salt
• 4 boneless skinless chicken thighs cubed
• 1/2 C chicken stock
• 1 small yellow onion cubed
• 1 very small yellow pepper cubed
• 1 very small red pepper cubed
• 1 very small green pepper cubed
• 1 carrot diced
• 2 T brown sugar
• 3 T fish sauce
• 1 T yellow curry
• 1 bay leaf
• 1/2 C green peas

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from allrecipes.com

Preparation

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.
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, 15 minutes.
Heat peanut oil in a large deep skillet or wok over medium 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 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.