Yellow Chicken Tofu Curry

You’ve seen me make turkey curry, triple bean breakfast curry, vegan green curry, and of course, you’ve seen me dine at Indian places and devour all kinds of tikka masala! But just you wait until you’ve seen this amazing new addition into the mix: yellow curry! Being the curry fanatic I am, there’s no surprise that I am also a spice fanatic. In fact, my best friends refer to me as the “spice queen” or “Sriracha queen”. They have no idea how I can handle spice so well! I guess it’s an Asian thing, but I don’t get why people wouldn’t like spicy food, let alone, Sriracha, the best spice condiment in the world!

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I don’t know about you, but in comparison to how I ate as a kid, how I eat now is drastically different, and not just in a sense that I eat much cleaner.

Young Cassie despised broccoli. Broccoli is Older Cassie’s favorite vegetable.

Young Cassie ate cheese every single day. Older Cassie doesn’t do a lot of dairy.

Young Cassie hated spicy food. Older Cassie won’t eat anything that’s not doused in Sriracha.

We would have liked each other.


I can never pinpoint the exact time where I started to enjoy spicier foods. It’s possible that it became a very gradual process, but by the time I turned fourteen, I was ordering the hottest dishes on the menu. If something I ordered looked spicy but turned out to be completely mild, I would be bitterly disappointed and hunt for the nearest spicy condiment.

You can make any curry spicy if you want to, but by far, this curry is probably the spiciest that we’ve ever made in the house (hint hint: cayenne!)! Take a giant spoonful and you’ll bite into the creamy delicious broth that is slightly sweet, very spicy, all being complemented with the white beans, tofu, chicken and sweet potato. You can also add whatever you want, whether it be squash, broccoli, chickpeas or spinach. Great way to make use of leftovers!


Processed with VSCOcam with f2 presetRECIPE

  • 3-4 TBSP yellow curry paste
  • 1 cup of chicken broth (more or less)
  • 1 1/2-2 cans of Trader Joe’s lite coconut milk
  • 2 tsp fish sauce
  • 1 TBSP crushed garlic
  • 2 tsp of cayenne (optional)
  • 1 large white onion
  • 2 green onion stalks
  • 1 block of organic firm tofu
  • 1 pound of organic lean chicken breast
  • 1 large sweet potato
  • 1 can of white beans
  • Opt: broccoli, lentils, cauliflower, carrots, pineapple, bell peppers, etc.



  1. Chop your onions, chicken, tofu, and vegetables. Drain your can of white beans and open the cans of coconut milk.
  2. Heat a nonstick pot on medium-high heat. Spray with coconut oil or olive oil if necessary.
  3. Stir the garlic and white onion until fragrant. Mix in the fish sauce, cayenne and curry paste until everything is well-combined.
  4. Toss in the chicken and stir around until the chicken is completely cooked with no pink pieces.
  5. Add in the sweet potato, tofu, beans, green onions and other vegetables and stir around, slowly mixing in more spices or curry paste if necessary.
  6. Pour in the coconut milk and chicken broth and stir well.
  7. Allow to simmer on a very low heat for 20-30 minutes and serve.

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Are you a fan of spicy food? What did you enjoy eating as a child?

3 thoughts on “Yellow Chicken Tofu Curry

  1. This recipe looks absolutely amazing, Sriracha Queen! You are also the queen of curries. I’ve only ever had indian curry, coconut curry, and Thai green curry, but next time I will pick up a jar of red and yellow 🙂 What do you prefer?

    Liked by 1 person

    1. Thank you so much, Oatmeal and Pancake Queen! I personally really like them all, but it depends on my mood! Red curry is very warming, while yellow curry is a bit lighter. If you want to you can try them both out let me know which one is better!

      Liked by 1 person

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