Yellow Curry Chicken

Preparation of the Curry Paste In a mortar and pestle or food processor, combine the yellow curry paste, fish sauce, ground turmeric, ground coriander, ground cumin, garlic, shallot, ginger, and lemongrass. Pound or process into a smooth, aromatic paste.

Cooking the Chicken In a large skillet or wok, heat vegetable oil over medium heat. Add the prepared curry paste and cook for 2-3 minutes until fragrant. Add the chicken pieces and cook until they are no longer pink.

Preparing the Curry Stir in the coconut milk, chicken broth, and brown sugar. Bring the mixture to a gentle simmer, then add the sliced yellow bell pepper, onion, and snow peas. Season with salt and pepper, and simmer until the chicken is tender and the vegetables are cooked through.

Cooking the Rice In a separate pot, combine the jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

Serving Serve the yellow curry chicken over the cooked jasmine rice. Garnish with fresh cilantro and optional lime wedges, red chili slices, and sliced scallions.