Chicken with Yellow Curry

Chicken with Yellow Curry

Chef Chirada DeToro



Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 4 portions


  • 1 lb boneless chicken thighs, cut into big cubes

  • 2 cups carrot, diced

  • 2 cups broccoli buds

  •  2 cups cauliflower buds

  • 3 tbsp vegetable oil

  • 2 tbsp red curry paste

  • 2 (13.5 oz.) cans coconut milk

  • 5 tbsp fish sauce 

  • 5 tbsp sugar

  • 1 tsp curry powder

  • 1 tsp turmeric powder 

  • 2 cups onion, big dice


  1. Bring a pot of water to boil. Blanch carrots, broccoli, and cauliflower and shock them in ice water bath to stop the cooking and to keep the nice green color of the vegetables.

  2. In a pot heat up the oil, then add curry paste.

  3. Stir until it smells. Add chicken. Let chicken cook 50%, then add coconut milk.

  4. Add fish sauce, sugar, curry powder, and turmeric powder, then mix them very well.

  5. Bring it to boil. Then add onions, carrots, broccoli, and cauliflower.

  6. Keep it simmering until the vegetables are heated through, but not over-cooked.