Grammy's Kitchen · Chicken Curry · Khua Kling Gai (Southern Thai Dry Curry With
One of 171 chicken curry recipes we measured
from www.seriouseats.com
It ranks #3 of 171 for depth of browning among the chicken curry recipes we compared. 2 cooks on www.seriouseats.com rate it 3.5★.
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 | 12% | 3% |
| aromatics | 0% | 17% |
| sweetener | 0% | 0% |
| salt | 8% | 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.
| 225 g | 1/2 pound (225g) boneless skinless chicken thighs |
| 45 g | 2 tablespoons (45g) Southern Thai curry paste (see note) |
| 27 g | 2 tablespoons (30ml) vegetable oil |
| 17 g | 1 tablespoon plus 2 teaspoons (25ml) fish sauce |
| 0 g | 1/8 teaspoon sugar |
| 15 g | 1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 15g sliced lemongrass) |
| 10 fresh or frozen makrut lime leaves, mid-ribs removed, thinly sliced (see note) | |
| 3 g | 2 to 3 fresh Thai chiles (2 to 3g total), stemmed and cut crosswise on a bias into 1/2-inch pieces (optional; see note) |
| Cooked jasmine rice, for serving | |
| Khai jiao (Thai omelet) , for serving (optional) |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I think this recipe is far too salty for only 8oz of meat. I find it only takes less than half of the fish sauce and salt in the paste recipe. Though it's quite good after that” — a cook
“I thought this was very flavorful but something about the lemongrass and makrut lime leaf texture was a little off-putting for me.” — a cook, 2★