Basil Chicken Coconut Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	88%	47%
fat	6%	3%
aromatics	38%	17%
acid	3%	0%
salt	1%	1%
vegetables and beans	0%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

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

Ingredients

Weights computed by us.

6 g	1 teaspoon salt
1 g	1/2 teaspoon ground coriander
1 g	1/2 teaspoon cumin
	1 small pinch of ground cloves
1 g	1/4 teaspoon cinnamon
0 g	1/4 teaspoon ground cardamom
1 g	1/2 teaspoon freshly ground black pepper
1 g	1/4 to 1/2 teaspoon cayenne, or more to taste
1 g	1/2 teaspoon turmeric
454 g	1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
150 g	1 large onion, sliced root to tip
15 g	5 cloves garlic, minced
6 g	1 Tbsp finely chopped fresh ginger
22 g	1-2 jalapeño peppers, seeded and minced
27 g	2 Tbsp canola oil, rice bran oil or ghee
397 g	1 14-oz can coconut milk
15 g	1 Tbsp lime juice, or to taste
16 g	12-20 fresh basil leaves, torn roughly
	Hot cooked rice for serving

Method: 4 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Love this recipe! We're from Fiji and use coconut milk in manyu of our dishes... we don't actually cook the chicken in the coconut milk or boil coconut milk...I chilled the can of coconut milk to separate the water from the cream...only added the water part wh” — a cook

“Used some of the thai basil I have growing in the yard for this one and made the curry just as you have spelled out in the recipe. Great, tasty and very authentic-tasting thai dish! I'm considering browning the chicken a bit before I add it to the pot next tim” — a cook