Grammy's Kitchen · Chicken Curry · Thai Chicken Curry
One of 59 chicken curry recipes we measured
15 cooks on www.gimmesomeoven.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 | 117% | 58% |
| fat | 4% | 4% |
| aromatics | 24% | 18% |
| sweetener | 0% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 78% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil (divided) |
| 680 g | 1 1/2 pounds boneless skinless chicken breasts (diced into 1-inch pieces) |
| fine sea salt and freshly-cracked black pepper | |
| 150 g | 1 small white onion (peeled and thinly sliced) |
| 240 g | 2 bell peppers (cored and thinly sliced (I used one red and one yellow)) |
| 61 g | 1 large carrot (thinly sliced into coins) |
| 227 g | 8 ounces baby bella mushrooms (quartered) |
| 12 g | 2 tablespoons grated or minced fresh ginger* |
| 12 g | 4 cloves garlic (minced) |
| 62 g | 1/4 cup Thai red curry paste (or more/less (to taste)) |
| 794 g | 2 (14-ounce) cans full-fat coconut milk* |
| juice of 1 to 2 limes (to taste) | |
| toppings: chopped fresh cilantro (fresh Thai basil, extra lime wedges) |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this the other night and it was so good! It reminded me of a favorite dish I used to order at a restaurant that’s no longer in business. It is definitely going in my regular rotation! Delicious! I think I’ll try making it with shrimp the next time I” — a cook, 5.0★
“Husband and I really enjoyed this last night. He said when he first heard I was making "Thai" for dinner he was skeptical but was pleasantly surprised. I ordered the Red Curry Paste which came in 3 days. It was quite spicy. I'd recommend using a little less” — a cook, 5.0★