Thai Yellow Chicken Curry + {Reflection}

15 Apr


Growing up, dining out was reserved for special occasions. My parents, brother and I would get dressed up and look forward to a rare evening out. We typically enjoyed restaurants for my parents’ anniversary or any one of our birthdays. I think mainly this was due to the fact that my mom is an excellent cook, and my dad always preferred eating in the comfort of his home rather than in a restaurant in the company of strangers.

Then, at some point during college, dining out became less about celebrating special occasions and more about simply eating. No more dressing up and getting ready for dinner. No more planning ahead of time, looking forward to the meal several days in advance. It was more casual, more spontanous, and definitely more frequent. It was an escape from the pressures of campus and dining hall food. But the numerous times out began to blur, each one becoming less and less significant.

Since getting married, however, the frequency of eating out has fortunately decreased. Restaraunt bills can quickly add up while food from the grocery store spoils in the fridge. It’s really a double-whammy effect.

It’s been a nice change to dine in more. It challenges me creatively and allows B and I to have meals together alone, in only the company of each other. Sometimes that’s the biggest blessing one can ask for in the crazy busy world we live in.

While B and I try not to eat out too often, Thai food is usually what we go for when we do. Like I showed you here, I like recreating restaurant food at home. This one is simple and straightforward, and can easily be changed according to different tastes or diet restrictions. Enjoy, and bon appetit.

xo, Vinni

P.S. Thanks for all your comments, likes, and words of encouragement. This blog has been a little labor of love and I appreciate knowing that so many of you enjoy reading it as much as I enjoy creating it.



  • 1/3 cup red curry paste
  • 1 tbsp vegetable oil
  • 1 1/2 cup coconut milk
  • 2 cups diced chicken breast
  • 1/2 cup water
  • 1 cup vegetables of your choice ( I used a frozen stir fry mix that had carrots, bell peppers, and corn)
  • 1 tsp turmeric
  • 1/2 tsp salt (0r to taste)
  • Bay leaves


Stir fry red curry paste in 1 tbsp soybean oil. Add turmeric and salt, stirring well. Add 1 cup of coconut milk. Add chicken and continue cooking. Add remaining coconut milk and water, and heat until boil. Add veggies and cook until softened. Eat with steamed or brown jasmine rice, and garnish with a bay leaf.

4 Responses to “Thai Yellow Chicken Curry + {Reflection}”

  1. Damayanti at 7:32 pm #

    Vinni, awesome blog and thanks for delicious mouth watering recipes. Hey what is this red curry paste? Do we need to buy ready-made curry paste or make it at home?Thai curry seems to be interesting…I would like to try vegetarian version of it. Thanks in advance.

    • masala & missoni at 9:36 am #

      Hi Damayanti for your kind words. I used Mae Ploy red curry paste for this recipe. You could definitely try making the paste at home, but there are some ingredients in there that I don’t usually have at home, so I like to have the paste on hand for when I’m in a Thai mood. The recipe is great because it’s easily customizable. Good luck and I’d love to hear how your’s turns out.

      • Damayanti at 1:40 pm #

        Vinni, where should I get the Mae Ploy red curry paste ?

      • masala & missoni at 2:08 pm #

        It should be available at any Asian grocery store. I know Safeway carries the Mae Ploy chili sauce, but I’m not sure if they carry the paste.

Leave a Reply to Damayanti Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s