Grammy's Kitchen · Chicken Curry · Chicken Red Curry Stir-Fry With Green Beans
One of 171 chicken curry recipes we measured
from www.seriouseats.com
6 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 47% |
| fat | 6% | 3% |
| aromatics | 0% | 17% |
| sweetener | 9% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 50% | 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)
Weights computed by us.
| 14 g | 1 tablespoon vegetable oil |
| 31 g | 2 tablespoons Thai red curry paste |
| 113 g | 1/4 pound green beans, trimmed diagonally into 1-inch slices |
| 227 g | 1/2 pound boneless, skinless chicken breasts, cut against the grain into thin slices |
| About 1 tablespoon fish sauce, more or less to taste | |
| 4 g | 1 teaspoon granulated sugar |
| 17 g | 1 tablespoon oyster sauce |
| Plain water, optional |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So so good! I subbed liquid aminos and coconut aminos for the oyster sauce to make it gluten free (plus a little corn starch slurry to thicken) and only used 1.5 tablespoons of red curry paste (Thai Kitchen brand), and it was delish! Just the right heat for me” — a cook, 5★
“Been making this with match stick cut carrots along with the green beans and thin sliced ribeye instead of the chicken. Served over jasmine rice. I also increase the curry and sauce amounts so I have deliciousness to spoon over it all. It's a house favorite.” — a cook