Thai Yellow Chicken Curry with Jasmine Rice & Peanuts
Chicken cubes simmered in a Thai yellow curry sauce with shallot, diced carrot, garam masala, and creamy coconut milk, served over jasmine rice with fresh spinach folded through and chopped peanuts and scallion greens scattered on top.
- Total
- 20 min
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 4
Ingredients
For 4 servings
- chicken breast20 oz
- jasmine rice1½ cup
- baby spinach4 cup
- carrot2 piece
- shallot2 piece
- scallion2 piece
- coconut milk1 cup
- yellow curry paste8 tsp
- garam masala4 tsp
- roasted peanuts4 tbsp
- olive oil2 tbsp
- salt1 tsp
- black pepper½ tsp
You'll need
pot · skillet
Method
Chop the shallot and dice the carrot.
3 min · prep
Slice the scallion, keeping the whites and greens apart.
2 min · prep
Cut the chicken into cubes on a separate board.
3 min · prep
Boil salted water, add the jasmine rice, cover and simmer.
13 min · simmer
Fry shallot, carrot and scallion whites until the shallot softens.
4 min · saute
Add the chicken and cook until the outside is no longer pink.
5 min · saute
Add curry paste and garam masala, stirring until fragrant and darkened.
2 min · saute
Pour in coconut milk, scrape the pan, and simmer until thickened.
5 min · simmer
Chop the peanuts, then stir the spinach through until it wilts.
2 min · prep
Serve over the rice with scallion greens and peanuts.
2 min · rest
Serving suggestion
A cold lager or a glass of off-dry riesling balances the curry's heat. A wedge of lime to squeeze over each bowl brightens everything up.