Grammy's Kitchen · Chicken Curry · Gaeng Khiao Waan Gai (Thai Green Curry with
One of 171 chicken curry recipes we measured
from www.seriouseats.com
It ranks #5 of 171 for tenderness among the chicken curry recipes we compared. 5 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 | 109% | 47% |
| fat | 6% | 3% |
| aromatics | 0% | 17% |
| sweetener | 8% | 0% |
| salt | 11% | 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)
Weights computed by us.
| 339 g | 1 1/2 cups (355ml) full-fat coconut milk, such as Aroy-D, divided (see note) |
| 10 fresh or frozen makrut lime leaves, divided | |
| 27 g | 2 tablespoons (30ml) virgin coconut oil |
| 115 g | 4 ounces (1/2 cup; 115g) homemade or store-bought green curry paste |
| 35 g | 1 tablespoon plus 2 teaspoons (35g) palm sugar |
| 51 g | 3 tablespoons (45ml) fish sauce |
| 450 g | 1 pound (450g) boneless skinless chicken thighs, cut into 2-inch pieces |
| Kosher salt | |
| 150 g | 5 Thai eggplants (about 5 1/4 ounces; 150g total), stemmed, quartered, and placed in a small bowl of water (see note) |
| 30 g | 1 packed cup (about 1 ounce; 30g) fresh sweet basil leaves (a.k.a. Thai basil) |
| Cooked jasmine rice , for serving |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a great recipe! Really happy to have Derek's recipes appearing on Serious Eats!If you have an Asian grocer nearby to source some of the ingredients, it is a pretty straight forward recipe and an easy curry paste to make. Total time including making the” — a cook
“I have been making Thai Green Curry for at least 11 years now and I have a go-to recipe that I have tweaked over the years. This is the first time I made this one tonight and as much as it pains me to say this, it is better than anything I have made to date. I” — a cook, 5★