Grammy's Kitchen · Chicken Curry · Thai Chicken Curry
One of 59 chicken curry recipes we measured
from rasamalaysia.com
11 cooks on rasamalaysia.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 58% |
| fat | 6% | 4% |
| aromatics | 0% | 18% |
| sweetener | 4% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 26% | 26% |
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 oil |
| 23 g | 1 1/2 tablespoons red curry paste (I used Mae Ploy red curry paste) |
| 230 g | 8 oz (230g) boneless and skinless chicken breast (cut into strips) |
| 80 ml coconut milk | |
| 59 g | 1/4 cup water |
| 90 g | 3 oz (90g) canned bamboo shoots |
| 60 g | 1/2 small red bell pepper (cut into strips) |
| 8 g | 2 teaspoons palm sugar |
| 1 g | 1/4 teaspoon fish sauce |
Method: 3 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Can I make this same recipe with potatoes and carrots instead? My kids are used to it that way. If so, how do you tweak the recipe since potatoes take longer to cook?” — a cook, 5.0★
“Iâve seen this asked before, but havenât seen a response. Your recipe mentions long beans, but the ingredient list doesnât. Is there something missing?” — a cook, 5.0★