Grammy's Kitchen · Chicken Curry · Pressure Cooker Thai Green Chicken Curry Wit
One of 171 chicken curry recipes we measured
from www.seriouseats.com
14 cooks on www.seriouseats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 22% | 47% |
| fat | 2% | 3% |
| aromatics | 0% | 17% |
| salt | 1% | 1% |
| vegetables and beans | 106% | 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 vegetable oil |
| 9 g | 3 medium cloves garlic, crushed |
| 3 Thai green bird's eye chilies, halved | |
| 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick | |
| 0 g | 1/4 teaspoon ground coriander |
| 0 g | 1/8 teaspoon ground cumin |
| 31 g | 2 tablespoons Thai green curry paste |
| 397 g | 1 (14-ounce) can coconut milk |
| 1814 g | 6 cups cubed skin-on kabocha squash (from about half of one small 4-pound squash) |
| 340 g | 1 medium (12-ounce) eggplant, cubed (about 4 cups) |
| 1814 g | 1 (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs |
| Kosher salt | |
| 17 g | 1 tablespoon fish sauce |
| 113 g | 4 ounces spinach (about 4 packed cups), roughly chopped |
| 50 g | 1/2 cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs) |
| 50 g | 1/2 cup loosely packed fresh Thai basil leaves (from about 5 sprigs) |
| Freshly ground black pepper | |
| Cooked rice, barley, or other grain, for serving | |
| Lime wedges, for serving |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Good, not outstanding, a tad bland unfortunately. I'll probably double the spices next time. Didn't do the last step: adding the fish sauce, spinach, cilantro and basil, salt & pepper which could have accounted for some of the blandness! We are so accustomed t” — a cook
“Regarding the "burn" notification, I only had that once, and it was in my 8 quart Instant Pot. As long as I use the 6 quart, I never get the burn notification. I think this recipe is terrific! I used a bit of extra curry paste, and also added a tablespoon of s” — a cook, 5★