Thai Red Curry Chicken

The formula

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	6%	4%
aromatics	28%	18%
sweetener	3%	0%
salt	3%	1%
thickener	1%	0%
vegetables and beans	11%	26%

Where it stands out

• #4 of 59 for tenderness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound boneless skinless chicken breast or thighs ((thinly sliced))
30 g	2 tablespoons water
5 g	2 teaspoons cornstarch
4 g	1 teaspoon neutral oil
6 g	1 teaspoon oyster sauce
27 g	2 tablespoons neutral oil
6 g	2 cloves garlic ((minced))
2 g	2 slices ginger ((minced))
115 g	4 ounces Thai red curry paste ((4 ounces/115g = 1 can; or to make the recipe milder, start with 1/2 a can))
9 g	2 teaspoons brown sugar ((or palm sugar))
150 g	1 small onion ((cut into small wedges))
60 g	1/2 red bell pepper
113 g	4 ounces green beans ((ends trimmed, and cut in half crosswise))
142 g	5 ounces bamboo shoots ((drained))
17 g	1 tablespoon fish sauce
383 g	13.5 ounces coconut milk ((13.5 ounces/400ml = 1 can))
50 g	1/2 cup Thai basil leaves
	cilantro ((for garnish, optional))

Method: 5 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is a banger, just like all the other ones I’ve followed from this blog. Sometimes I double the veggies or change the ratios for whatever I’m in the mood for. It’s great on a weeknight (especially if you chop up veggies during a meal prep Sunday” — a cook, 5.0★

“Omg. I'm over the moon now. This curry has awaken my every single taste buds 🤩. Trust me, I've tried few other different thai chicken red curry recipes before but this is the best out of all. Spicy, not that sweet and I love it. This one is far more tasty than” — a cook, 5.0★