Grammy's Kitchen · Chicken Curry · Red Curry Chicken Thighs & Rice
One of 171 chicken curry recipes we measured
from www.delish.com
3 cooks on www.delish.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 47% |
| fat | 1% | 3% |
| aromatics | 1% | 17% |
| sweetener | 1% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 31% | 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.
| 1361 g | 8 small bone-in, skin-on chicken thighs (about 3 lb.) |
| Kosher salt | |
| 4 g | 2 tsp. garam masala |
| 14 g | 1 tbsp. canola oil |
| 1 stalk lemongrass, tough outer layer removed, finely chopped (optional) | |
| 1 (1") piece ginger, peeled, finely chopped | |
| 9 g | 3 cloves garlic, finely chopped |
| 21 g | 4 tsp. Thai-style red curry paste |
| 425 g | 1 (15-oz.) can tomato sauce |
| 13 g | 1 tbsp. dark brown sugar |
| 1 g | 1/4 tsp. cayenne pepper |
| 170 g | 3/4 c. coconut milk |
| 180 g | 3/4 c. low-sodium chicken broth |
| 6 g | 1 tsp. fish sauce |
| Steamed rice, chopped fresh cilantro, and lime wedges, for serving |
Method: 3 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>Really a tasty dish. We’ve made this several times and it’s always a hit and everyone is part of the clean plate club. The curry paste adds some heat so adjust accordingly (we like heat so used the full amount but it is spicy). Wonderful recipe. </p>” — a cook, 5★
“<p>Delicious with great flavor, I substituted lemon grass paste from the produce for the fresh lemongrass and it was perfect. Also added a little extra cayenne for more heat. </p>” — a cook, 4★