Grammy's Kitchen · Chicken Curry · Sheet Pan Red Curry Chicken Thighs
One of 171 chicken curry recipes we measured
5 cooks on www.thespruceeats.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 47% |
| fat | 6% | 3% |
| aromatics | 0% | 17% |
| acid | 5% | 0% |
| sweetener | 0% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 117% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 47 g | 3 tablespoons Thai red curry paste |
| 41 g | 3 tablespoons neutral cooking oil (such as canola), divided |
| 454 g | 1 pound baby gold potatoes or fingerling potatoes, halved if large |
| 340 g | 12 ounces green beans, trimmed |
| 2 medium shallots, peeled and quartered lengthwise | |
| 1 g | 1/4 teaspoon ground black pepper |
| 4 g | 3/4 teaspoon fine salt, divided |
| 680 g | 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total) |
| Lime wedges and fresh cilantro, for garnish | |
| 79 g | 1/3 cup well-shaken and stirred unsweetened coconut cream |
| 50 g | 1/2 cup fresh cilantro leaves and tender stems |
| 31 g | 2 tablespoons fresh lime juice (from 1 large lime) |
| 2 g | 1/2 teaspoon granulated sugar |
| 3 g | 1/2 teaspoon fine salt |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.