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	76%	47%
fat	5%	3%
aromatics	13%	17%
acid	2%	0%
sweetener	1%	0%
salt	2%	1%
vegetables and beans	46%	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.

397 g	1 (14 oz) can coconut milk
120 g	1/2 cup low-sodium chicken broth
47 g	3 Tbsp red curry paste, (such as Mae Ploy or Thai Kitchen)
4 g	1 tsp brown sugar
1 g	1/2 tsp ground coriander
1 g	1/2 tsp ground cumin
6 g	1 Tbsp peeled and minced ginger
6 g	2 tsp peeled and minced garlic
	Salt
680 g	1 1/2 lbs boneless, skinless chicken breasts* ((3 large))
192 g	1 1/2 cups 1/2-inch thick diced carrots ((3 medium))
75 g	1/2 small yellow onion, (thinly sliced)
	1 stalk lemongrass, (outer layer removed, cut into 4 pieces)
120 g	1 large red bell pepper, (cored and sliced into 2-inch strips)
32 g	2 Tbsp creamy peanut butter
15 g	1 Tbsp fresh lime juice
17 g	1 Tbsp fish sauce
25 g	1/4 cup chopped cilantro, (divided)
	Cooked jasmine rice or brown rice, (for serving)
49 g	1/3 cup chopped unsalted peanuts, (for serving)

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

“I made this on top of the stove, stir frying the veggies in a small amount of cooking oil till tender crisp. I added 1/2 large onion and snow peas, and I substituted julian carrot strips. I didn't add any chicken broth. In stead of chicken I used 8 oz. firm to” — a cook, 5★

“This came out great, especially for the first time making Thai food. It feels like it's missing something though, maybe a bit of spiciness.” — a cook, 4★