Grammy's Kitchen · Chicken Curry · Thai Red Chicken Curry
One of 171 chicken curry recipes we measured
from www.allrecipes.com
496 cooks on www.allrecipes.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 88% | 47% |
| fat | 2% | 3% |
| aromatics | 33% | 17% |
| salt | 0% | 1% |
| thickener | 2% | 0% |
| vegetables and beans | 68% | 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)
Weights computed by us.
| 9 g | 2 teaspoons olive oil |
| 454 g | 1 pound skinless, boneless chicken breast halves - cut into thin strips |
| 16 g | 1 tablespoon Thai red curry paste |
| 124 g | 1 cup sliced halved zucchini |
| 120 g | 1 red bell pepper, seeded and sliced into strips |
| 64 g | 0.5 cup sliced carrots |
| 150 g | 1 onion, quartered then halved |
| 8 g | 1 tablespoon cornstarch |
| 397 g | 1 (14 ounce) can light coconut milk |
| 12 g | 2 tablespoons chopped fresh cilantro |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used this recipe solely as a guide in my first time making curry. I prepared it differenty, though kept to the same ingredients. What i did different was saute the veggies first so as to not have anything burning in the bottom of my pan (chicken tends to sti” — a cook, 2★
“Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews saying it was missing something, so I went on a quest to find it. First of all, I saute'd the chicken in hot sesame oil, but regular sesame oil would probably be nic” — a cook, 5★