Grammy's Kitchen · Chicken Curry · Thai Red Curry with Chicken
One of 171 chicken curry recipes we measured
It ranks #1 of 171 for gravy quality among the chicken curry recipes we compared. 355 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 47% |
| fat | 0% | 3% |
| aromatics | 0% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 86 g | 5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1)) |
| 1 quantity homemade Thai Red Curry Paste | |
| 6 g | 2 large garlic cloves (, minced) |
| 4 g | 2 tsp fresh ginger (, finely grated ) |
| 1 tbsp lemongrass paste (or finely chopped fresh (Note 3)) | |
| 41 g | 3 tbsp vegetable oil ((or canola or peanut)) |
| 240 g | 1 cup (250 ml) chicken broth/stock (, low sodium) |
| 397 g | 400 ml / 14 oz coconut milk ((full fat!)) |
| 6 kaffir lime leaves ((Note 4)) | |
| 12 g | 1 tbsp sugar ((white, brown or palm)) |
| 11 g | 2 tsp fish sauce (, plus more to taste) |
| 350 g | 350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5)) |
| 150 g | 150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup)) |
| 120 g | 120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces) |
| 12 g | 12 Thai basil leaves ((Note 6)) |
| Fresh red chilli slices ((small chilli - spicy, large = less spicy)) | |
| Fresh coriander / cilantro leaves | |
| Steamed jasmine rice |
Method: 9 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this today. Some things I did differently: - Used chicken breasts - Used kaffir leaves that I placed in freezer and I thought it still was okay. - Didn't have lemongrass paste as it was out of stock so I used fresh lemongrass stalk and minced it (make ” — a cook, 4★
“Made this today. Some things I did differently: – Used chicken breasts – Used kaffir leaves that I placed in freezer and I thought it still was okay. – Didn’t have lemongrass paste as it was out of stock so I used fresh lemongrass stalk and minced it (make sur” — a cook, 4★