Grammy's Kitchen · Chicken Curry · Panang curry
One of 59 chicken curry recipes we measured
from tastesbetterfromscratch.com
802 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 44% | 58% |
| fat | 3% | 4% |
| aromatics | 18% | 18% |
| acid | 2% | 0% |
| sweetener | 6% | 0% |
| salt | 2% | 1% |
| thickener | 1% | 0% |
| vegetables and beans | 26% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon oil |
| 31 g | 2 tablespoons Panang curry paste (*) |
| 16 g | 1 tablespoon peanut butter |
| 907 g | 2 pounds chicken breasts (, cut into pieces against the grain) |
| 150 g | 1 small onion (, sliced) |
| 120 g | 1 green bell pepper (, thinly sliced) |
| 120 g | 1 red bell pepper (, thinly sliced) |
| 4 g | 2 teaspoons freshly grated ginger |
| 12 g | 4 garlic cloves (, minced) |
| 397 g | 2 14 oz cans coconut milk ((Chaokoh brand is my favorite)) |
| 5 g | 2 teaspoons cornstarch |
| 53 g | 1/4 cup light brown sugar (, packed) |
| 17 g | 1 tablespoons fish sauce |
| 15 g | 1 tablespoon lime juice |
| 100 g | 1 cup loosely packed basil leaves (, roughly chopped) |
| Hot cooked rice (white, brown or jasmine) |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Had panang curry at a Thai restaurant and couldn’t stop thinking about it so had to recreate! My husband and I LOVED this recipe! I’ll be making it again this week for meal prepped lunches! I got the curry recommended from the recipe on Amazon it was great!” — a cook, 5.0★