Grammy's Kitchen · Chicken Curry · Thai Yellow Chicken Curry with Potatoes
One of 59 chicken curry recipes we measured
from pinchofyum.com
It ranks #5 of 59 for tenderness among the chicken curry recipes we compared. 327 cooks on pinchofyum.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 127% | 58% |
| fat | 0% | 4% |
| aromatics | 0% | 18% |
| sweetener | 4% | 0% |
| salt | 2% | 1% |
| vegetables and beans | 378% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon avocado oil |
| half a yellow onion, sliced thinly | |
| 454 g | 1 pound boneless skinless chicken breasts, cut into bite-sized pieces |
| 62 g | 1/4 cup yellow curry paste |
| 1700 g | 10 baby golden yukon potatoes, cut into halves or bite-sized pieces |
| 397 g | 1 14-ounce can unsweetened coconut cream or coconut milk (see notes) |
| 180 g | 1/2 – 1 cup water or broth |
| 1 heavy pinch of salt | |
| 11 g | 2 teaspoons fish sauce (optional) |
| 20 g | 1-2 tablespoons brown sugar (optional) |
| 25 g | 1/4 cup chopped cilantro for serving |
| 370 g | 2 cups uncooked jasmine rice |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is my go to curry recipe - it is absolutely delicious (better than most restaurants!) I make few adjustments for personal preference (they are tips from a good friend who was a chef in Bangkok:) 1. I use the Maesri ‘Masaman’ Curry Paste (found is m” — a cook, 5.0★
“Thank you for sharing - this is amazing! Just made it tonight and we are in food coma :) OK, I had to twist it a little, didn't have dry chilli, so used the crushed chilli and made paste for 1 time only, so cut amount of ingredients. Oh, and used regular onio” — a cook, 5.0★