Grammy's Kitchen · Chicken Curry · Thai Chicken Curry in Coconut Milk
One of 171 chicken curry recipes we measured
from www.allrecipes.com
155 cooks on www.allrecipes.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 40% | 47% |
| fat | 2% | 3% |
| aromatics | 26% | 17% |
| acid | 3% | 0% |
| salt | 3% | 1% |
| vegetables and beans | 21% | 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.
| 14 g | 1 tablespoon vegetable oil |
| 5 g | 1 teaspoon curry paste |
| 567 g | 1.25 pounds skinless, boneless chicken breast meat - cut into strips |
| 150 g | 1 onion, coarsely chopped |
| 120 g | 1 red bell pepper, cut into strips |
| 1 tablespoon grated lemon zest | |
| 226 g | 1 cup light coconut milk |
| 17 g | 1 tablespoon fish sauce |
| 15 g | 1 tablespoon fresh lemon juice |
| 33 g | 0.33333334326744 cup chopped fresh cilantro |
Method: 1 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was fantastic! I am definitely not a great cook...so anything that turns out half decent for me will most likely turn out amazing for anyone else. I did change a few things due to reviews and lack of certain items. I slivered 4 garlic cloves and br” — a cook, 5★
“Pretty good. Soy sauce is a good substitution for fish sauce. The one thing that I would definitely change about this recipe is that 1 teaspoon curry paste is not enough! It was very bland and I made it with almost 2 heaped teaspoons! I am Indian so I am used ” — a cook, 4★