Grammy's Kitchen · Chicken Curry · Thai Coconut Curry Chicken Thighs
One of 59 chicken curry recipes we measured
from www.budgetbytes.com
91 cooks on www.budgetbytes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 7% | 58% |
| fat | 0% | 4% |
| aromatics | 4% | 18% |
| sweetener | 0% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 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 Tbsp cooking oil ($0.04) |
| 9000 g | 5 boneless, skinless chicken thighs ($5.30) |
| 31 g | 2 Tbsp red Thai curry paste ($0.62) |
| 6 g | 2 cloves garlic, minced ($0.16) |
| 6 g | 1 Tbsp grated ginger ($0.05) |
| 368 g | 1 13oz. can coconut milk ($2.17) |
| 240 g | 1 cup chicken broth* ($0.13) |
| 1 g | 1/4 tsp fish sauce ($0.02) |
| 925 g | 5 cups cooked jasmine or basmati rice ($1.10) |
| 0 g | 1/4 bunch fresh cilantro ($0.20) |
| 375 g | 2-3 green onions** ($0.17) |
| 1 lime ($0.33) |
Method: 4 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious. The first time I made it the dish lacked flavor. But the second time around I used fresh ginger, fresh garlic (using more than the recipe called for), chicken bouillon instead of canned stock with extra cubes, and 3 instead of 2 tablespoons” — a cook, 5.0★
“My family asks me to make this on repeat. While we do have some adventurous members and ones who love super spicy, I have some who prefer the spice level to be a bit more mild which is why I choose to substitute the red curry paste with a masaman curry paste. ” — a cook, 5.0★