Grammy's Kitchen · Chicken Curry · Green Chicken Curry
One of 171 chicken curry recipes we measured
from www.eatingwell.com
It ranks #5 of 171 for depth of browning among the chicken curry recipes we compared. 6 cooks on www.eatingwell.com rate it 4.3★.
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 | 0% | 17% |
| acid | 3% | 0% |
| salt | 4% | 1% |
| vegetables and beans | 79% | 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.
| 27 g | 2 tablespoons canola oil |
| 454 g | 1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces |
| 1 bunch scallions, sliced | |
| 170 g | 1 medium sweet potato, cut into 1/2-inch cubes |
| 397 g | 1 14-ounce can “lite” coconut milk |
| 31 g | 2 tablespoons Thai green, red or yellow curry paste |
| 17 g | 1 tablespoon fish sauce |
| 3 cups sliced bok choy | |
| 188 g | 1.5 cups halved green beans, fresh or frozen (thawed) |
| 25 g | 0.25 cup chopped fresh basil |
| 15 g | 1 tablespoon lime juice |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I usually don't rate things like this... but I made an account to do so for this one. This one is fantastic. I didn't really know what I was doing with this recipe, but kept going. Pretty awesome. I added mushrooms as per JA1988's suggestion, and used kale ” — a cook, 5★
“Needs more spices to it I prefer a kick to my curry and this was very sweet to me. I loved the sweet potato and the flavors of this recipe but just wanted more spice. Next time I will add some peppers or something. If you are new to curry and don't like spicy” — a cook, 3★