Grammy's Kitchen · Chicken Curry · Thai Chicken Curry
One of 59 chicken curry recipes we measured
from juliasalbum.com
4 cooks on juliasalbum.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 | 73% | 58% |
| fat | 7% | 4% |
| aromatics | 21% | 18% |
| sweetener | 2% | 0% |
| salt | 2% | 1% |
| vegetables and beans | 47% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds boneless skinless chicken thighs (cut into bite-sized pieces) |
| Salt and pepper (to taste) | |
| 54 g | 4 tablespoons neutral oil (divided) |
| 150 g | 1 small yellow onion (diced small) |
| 15 g | 5 cloves garlic (minced) |
| 1 g | 1 inch fresh ginger (peeled and finely minced) |
| 31 g | 2 tablespoons Thai red curry paste (adjust to taste (up to 3 tablespoons)) |
| 170 g | 1 small sweet potato (peeled and cut into 1/2 inch cubes) |
| 397 g | 14 oz full-fat coconut milk ((1 can)) |
| 180 g | 3/4 cup chicken broth (or water (adjust for desired consistency)) |
| 120 g | 1 medium red bell pepper (thinly sliced) |
| 113 g | 1 cup green beans ((4 ounces) trimmed and halved) |
| 17 g | 1 tablespoon fish sauce |
| 13 g | 1 tablespoon brown sugar (or palm sugar) |
| 1 medium lime | |
| 85 g | 3 cups baby spinach ((3 ounces) packed) |
| Jasmine rice (cooked) | |
| Roasted and salted peanuts (chopped) | |
| Thai basil leaves | |
| cilantro | |
| Lime wedges | |
| Thai chiles (sliced) |
Method: 11 steps, published by juliasalbum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This dish was beyond good. Tons of flavor. Lots of veggies. Easy to make. Substituted cashews for peanuts. Otherwise, I followed the recipe with a touch more fish sauce and brown sugar. Definite keeper!” — a cook, 5.0★
“Delicious recipe. Thank you for your recipes, they don't disappoint” — a cook, 5.0★