Thai Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	117%	47%
fat	4%	3%
aromatics	26%	17%
salt	0%	1%
vegetables and beans	78%	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)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil (divided)
680 g	1 1/2 pounds boneless skinless chicken breasts (diced into 1-inch pieces)
	fine sea salt and freshly-cracked black pepper
150 g	1 small white onion (peeled and thinly sliced)
240 g	2 bell peppers (cored and thinly sliced (I used one red and one yellow))
61 g	1 large carrot (thinly sliced into coins)
227 g	8 ounces baby bella mushrooms (quartered)
12 g	2 tablespoons grated or minced fresh ginger*
12 g	4 cloves garlic (minced)
62 g	1/4 cup Thai red curry paste (or more/less (to taste))
794 g	2 (14-ounce) cans full-fat coconut milk*
	juice of 1 to 2 limes (to taste)
	toppings: chopped fresh cilantro (fresh Thai basil, extra lime wedges)

Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was yummy to serve to friends. The listed recipe left off an important ingredient…the amount of vegetable broth. It talked about the broth in the directions but no quantity. Luckily I found a similar recipe using the hot pot method so could adjust ” — a cook

“I made this the other night and it was so good! It reminded me of a favorite dish I used to order at a restaurant that’s no longer in business. It is definitely going in my regular rotation! Delicious! I think I’ll try making it with shrimp the next time I” — a cook, 5★