Ingredients Jump to Instructions ↓

  1. 1 pound(s) Chicken breast or tenders , cubed 1 can(s) (13 ounce) coconut cream milk

  2. 2 tablespoon(s) Red Curry Paste

  3. 1 tablespoon(s) Brown Sugar

  4. 2 tablespoon(s) Fish Sauce , Tiparos 3 whole(s) (regular) Kaffir Lime Leaves

  5. 1 large Russet Potato , cubed

  6. 2 stick(s) Carrots , sliced

  7. 1 small Yellow onion , large dices

  8. 2 cup(s) Jasmine Rice , Cooked

  9. 3333333333333333 cup(s) Frozen peas

Instructions Jump to Ingredients ↑

  1. Rinse jasmine rice. Add 5 cups water to 2 cups rice. Add 1 cube of chicken or beef bouillon. Let the water boil and turn down heat and simmer until tender.

  2. While the rice is simmering, heat a large deep 5-6 quart Dutch oven saucepan. You can use a little butter or oil to coat the pan surface. Lightly brown cubed chicken.

  3. Add curry paste and stir until each chicken piece is coated.

  4. Pour in can of coconut cream milk and stir.

  5. Fringe cut Kaffir lime leaves. The leaves are for flavoring only. Fringing the leaves will make it easier to remove when cooking is done.

  6. Drop the leaves into the sauce. Simmer for 5 more minutes.

  7. Add the fish sauce and brown sugar. Mix thoroughly and simmer for 5 minutes.

  8. Add carrots, potatoes, and onion. Cook for 20 minutes.

  9. Stir rice and remove from heat.

  10. Add frozen peas to curry sauce. Simmer for 10 minutes.

  11. Place 1/2 cup of cooked rice in bowl. Scoop chicken curry over it. Enjoy!


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