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	85%	47%
fat	8%	3%
aromatics	24%	17%
sweetener	2%	0%
salt	2%	1%
vegetables and beans	72%	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.

680 g	1 1/2 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
	Salt and pepper (to taste)
54 g	4 tablespoons neutral oil (divided)
150 g	1 small yellow onion (diced small)
15 g	5 cloves garlic (minced)
	1 inch fresh ginger (peeled and finely minced)
31 g	2 tablespoons Thai red curry paste (adjust to taste (up to 3 tablespoons))
170 g	1 small sweet potato (peeled and cut into 1/2 inch cubes)
397 g	14 oz full-fat coconut milk ((1 can))
180 g	3/4 cup chicken broth (or water (adjust for desired consistency))
120 g	1 medium red bell pepper (thinly sliced)
113 g	1 cup green beans ((4 ounces) trimmed and halved)
17 g	1 tablespoon fish sauce
13 g	1 tablespoon brown sugar (or palm sugar)
	1 medium lime
85 g	3 cups baby spinach ((3 ounces) packed)
	Jasmine rice (cooked)
	Roasted and salted peanuts (chopped)
	Thai basil leaves
	cilantro
	Lime wedges
	Thai chiles (sliced)

Method: 11 steps, published by juliasalbum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This dish was beyond good. Tons of flavor. Lots of veggies. Easy to make. Substituted cashews for peanuts. Otherwise, I followed the recipe with a touch more fish sauce and brown sugar. Definite keeper!” — a cook, 5★

“This dish was beyond good. Tons of flavor. Lots of veggies. Easy to make. Substituted cashews for peanuts. Otherwise, I followed the recipe with a touch more fish sauce and brown sugar. Definite keeper!” — a cook