Grandma’s Turmeric Chicken Stew

Turmeric Chicken Stew
I once wrote that if you were to make one — just one — thing out of everything that I have put up on this blog, I hope it would be this ‘very yellow’ chicken stew which my maternal grandmother used to make for us all the time. Nearly 5 years had passed since the original post went up and several recipes had been published since then, and I still feel the same way.

So I thought I would reintroduce this recipe to those who have not seen it or had a chance to give this dish a try.

This stew isn’t hard to make, but it’s somewhat particular about the steps necessary to achieve the intended result. I have learned the hard way that it doesn’t tolerate shortcuts or substitutes. So please be sure to follow the recipe exactly as it’s written — at least the first time through.

Also, I need to warn you that this stew is far from being feebly seasoned. This means that each portion of it should be consumed with a generous amount of steamed jasmine rice. After all, that’s the way the Thai people treat these so-called rice accompaniments.

For the recipe, please visit this post.


  1. Drunkard's Noodles (Pad Kee Mao) - Simple Thai FoodSheSimmers - May 19, 2014

    […] my way into a professional kitchen to get you a recipe used commercially; sometimes, I give you a recipe that’s been with my family for decades; sometimes, I share with you a recipe that’s been with someone else’s family for […]

  2. Poulet mijoté au gingembre et au curcuma - May 21, 2016

    […] découverte, essayée, goûtée, adorée et préparée plusieurs fois. Elle est tirée du blog shesimmers : il s’agit d’un excellent blog de cuisine thaïe, en Anglais. Leela, l’auteure du blog, est […]