Grammy's Kitchen · Chicken Curry · Panang Chicken Curry
One of 59 chicken curry recipes we measured
from www.jocooks.com
It ranks #5 of 59 for tenderness among the chicken curry recipes we compared. 4 cooks on www.jocooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 58% | 58% |
| fat | 2% | 4% |
| aromatics | 0% | 18% |
| sweetener | 2% | 0% |
| salt | 2% | 1% |
| vegetables and beans | 0% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds boneless skinless chicken thighs (sliced into bite-sized pieces) |
| 113 g | 4 ounces Panang curry paste |
| 397 g | 14 ounces coconut milk (preferably full-fat for a richer taste) |
| 4-5 kaffir lime leaves (torn or thinly sliced) | |
| 12 g | 1 tablespoon palm sugar (or brown sugar) |
| 17 g | 1 tablespoon fish sauce |
| 2-3 red chilies (sliced diagonally) | |
| 14 g | 1 tablespoon vegetable oil (for sautéing) |
| fresh basil leaves (Thai basil preferred, for garnish) |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a very nice and easy curry. I had everything on hand and had even thawed out some chicken thighs prior to getting your recipe. I think it was meant to be !! Great flavours from the Panang curry paste. I altered abit by adding a diced onion and I did” — a cook, 5.0★
“Another 100 star recipe! I didn't have panang curry paste so added peanut butter to red curry paste like you suggested and lime zest . So delicious. My new favorite chicken curry recipe. Thank you Jo. We have an ice storm coming this weekend so I will be spend” — a cook, 5.0★