Yellow Curry Paella

6 Servings
6 Servings
Paella is one of our favorites. This recipe requires a very large skillet.


  • 1/4 pound (1 stick) butter
  • 1-1.75 oz box Yellow Curry Paste
  • 1 medium onion, coarsely chopped
  • 6 cups chicken broth
  • 2 lbs skinless chicken thighs, (any chicken parts will work)
  • 3 cups Jasmine Rice, uncooked
  • 1 medium red bell pepper, coarsely chopped
  • 1 medium green bell pepper, coarsely chopped
  • 1 lb sea scallops
  • 1 lb shrimp, peeled and deveined
  • 2 medium tomatoes, chopped
  • 1/2 cup fresh cilantro


  1. In large skillet, melt butter.
  2. Add Yellow Curry Paste. Sauté until melted over medium heat.
  3. Add onions. Sauté 3 minutes.
  4. Add chicken broth and bring to a boil.
  5. Add chicken and rice.
  6. Return to a boil. Cover, reduce heat and simmer 10 minutes.
  7. Uncover and stir in chopped green bell pepper and red bell pepper.
  8. Arrange shrimp and scallops over top of rice.
  9. Recover and cook on low heat until all liquid is absorbed, about 20 minutes.
  10. Spread tomatoes and cilantro over top just before serving.

In This Recipe

This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.

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