Grammy's Kitchen · Chicken Curry · Thai Red Curry Chicken
One of 171 chicken curry recipes we measured
330 cooks on www.onceuponachef.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 58% | 47% |
| fat | 2% | 3% |
| aromatics | 1% | 17% |
| acid | 2% | 0% |
| sweetener | 5% | 0% |
| salt | 5% | 1% |
| vegetables and beans | 0% | 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.
| 14 g | 1 tablespoon vegetable oil |
| 1 small bunch scallions, (light and dark green parts, thinly sliced, divided) | |
| 9 g | 3 cloves garlic, (chopped) |
| 15 g | 1 jalapeño pepper, (seeded and diced (see note)) |
| 397 g | 1 (14-oz) can coconut milk (unsweetened) |
| 31 g | 2 tablespoons Thai red curry paste |
| 34 g | 2 tablespoons fish sauce |
| 33 g | 2 1/2 tablespoons (packed) dark brown sugar |
| 680 g | 1 1/2 lb chicken tenderloins, (cut into 1-in (2.5-cm) cubes) |
| 15 g | 1 tablespoon lime juice, (from 1 lime) |
| 25 g | 1/4 cup chopped fresh cilantro |
Method: 2 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve been making Thai red curry chicken for some years now and the recipe I have always used (no idea where I found it) is almost identical to this one, except I use a shallot instead of scallions. It is a great recipe and very simple. I make my own Thai green” — a cook, 5★
“My first curry dish ever and it was a success! I was very cautious about the amount of jalapeno to add in, so I was adding it little by little throughout the cooking. In the end, I eventually used up 1 whole red piece, just like what’s in the recipe (looks lik” — a cook, 5★