Grammy's Kitchen · Chicken Curry · Thai Chicken Curry
One of 59 chicken curry recipes we measured
12 cooks on www.dinneratthezoo.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 | 70% | 58% |
| fat | 2% | 4% |
| aromatics | 15% | 18% |
| acid | 2% | 0% |
| sweetener | 1% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 74% | 26% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon vegetable oil |
| 567 g | 1 1/4 pounds boneless skinless chicken thighs (cut into bite sized pieces) |
| salt and pepper to taste | |
| 80 g | 1/2 cup onion (thinly sliced) |
| 6 g | 2 teaspoons garlic (minced) |
| 4 g | 2 teaspoons ginger (minced) |
| 120 g | 1 red bell pepper (seeded, cored and cut into strips) |
| 183 g | 3 carrots (peeled and thinly sliced) |
| 47 g | 3 tablespoons Thai red curry paste |
| 397 g | 14 ounce can coconut milk (full fat) |
| 7 g | 1 1/2 teaspoons brown sugar |
| 1/2 cup bamboo shoots | |
| 116 g | 3/4 cup canned baby corn (halved) |
| 16 g | 1 tablespoon soy sauce |
| 10 g | 2 teaspoons lime juice |
| 100 g | 1 cup fresh basil leaves (Thai basil if available, plus more for garnish) |
| steamed rice for serving |
Method: 8 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thai food is flavorful! Especially when its curry. I love the blend of the curry flavor and the coconut milk <3 I'm trying your recipe.” — a cook, 5.0★
“Followed the recipe exactly as written…..delicious!!! I will definitely be adding this one to the dinner rotation. It’s a keeper!” — a cook, 5.0★