Thai Green Curry Chicken

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	100%	47%
fat	6%	3%
aromatics	69%	17%
sweetener	6%	0%
salt	4%	1%
thickener	2%	0%
vegetables and beans	0%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

16 g	1 tablespoon dark soy sauce
8 g	1 tablespoon all-purpose flour
454 g	1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
27 g	2 tablespoons cooking oil
31 g	2 tablespoons green curry paste
300 g	2 green onions with tops, chopped
9 g	3 cloves garlic, peeled and chopped
2 g	1 teaspoon fresh ginger, peeled and finely chopped
452 g	2 cups coconut milk
25 g	2 tablespoons white sugar
17 g	1 tablespoon fish sauce
16 g	1 tablespoon dark soy sauce
50 g	0.5 cup cilantro leaves, for garnish

Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Save your time to measure curry paste and coconut milk, use 1 can (4 oz) of Maesri green curry paste and 1 can (14 fl oz) of coconut milk for cooking will have a good result. If coconut milk is too strong for you, reduce the amount or add some chicken stock. ” — a cook, 2★

“I also did a veggie version of this recipe, with tofu instead of chicken and then used a bag of frozen Asian style veggies and rice. Really, you can use whatever veggies or meat alternatives you want. I sauteed the tofu in a little olive and sesame oils, as we” — a cook, 5★