Grammy's Kitchen · Chicken Curry · Instant Pot Thai Chicken Curry
One of 59 chicken curry recipes we measured
from myfoodstory.com
It ranks #3 of 59 for tenderness among the chicken curry recipes we compared. 6 cooks on myfoodstory.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 144% | 58% |
| fat | 10% | 4% |
| aromatics | 19% | 18% |
| sweetener | 4% | 0% |
| salt | 4% | 1% |
| vegetables and beans | 76% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons Oil (preferably Coconut Oil) |
| 1 g | 1/2 teaspoon Ginger (paste) |
| 1 g | 1/2 teaspoon Garlic (paste) |
| 85 g | 4 tablespoons Thai Curry Paste (approx 85g) |
| 400 g | 400 grams Chicken (boneless skinless thighs, cut into 1.5 inch pieces) |
| 75 g | 1/2 Red Onion (sliced) |
| 180 g | 3/4 cup Chicken Stock |
| 4 g | 3/4 teaspoon Salt (adjust to taste) |
| 4-5 Kaffir Lime Leaves | |
| 11 g | 2 teaspoons Fish Sauce |
| 16 g | 1-1.5 tablespoons Palm Sugar / Jaggery / Coconut Sugar / Sugar |
| 396 g | 1 3/4 cup Coconut Milk |
| 91 g | 1 cup Broccoli Florets |
| 149 g | 1 cup Bell Peppers (cubed (red and yellow)) |
| 62 g | 1/2 cup Zucchini (diced) |
| 50 g | 1/2 cup Thai Basil / Holy Basil (loosely packed) |
| 1/2 Juice of Lime |
Method: 4 steps, published by myfoodstory.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Richa Thai chicken curry was yummy. If I wanted to make veg Thai curry I guess it’s best done in a pit rather than pressure cooker ? Thanks” — a cook, 5.0★
“This was just AMAZING!! I tried it with shrimp instead of chicken and it was drool worthy!!” — a cook, 5.0★