Grammy's Kitchen · Chicken Curry · Thai Yellow Chicken Curry with Potatoes
One of 171 chicken curry recipes we measured
from pinchofyum.com
328 cooks on pinchofyum.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 127% | 47% |
| fat | 3% | 3% |
| aromatics | 0% | 17% |
| sweetener | 4% | 0% |
| salt | 2% | 1% |
| vegetables and beans | 375% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon avocado oil |
| half a yellow onion, sliced thinly | |
| 454 g | 1 pound boneless skinless chicken breasts, cut into bite-sized pieces |
| 62 g | 1/4 cup yellow curry paste |
| 1700 g | 10 baby golden yukon potatoes, cut into halves or bite-sized pieces |
| 397 g | 1 14-ounce can unsweetened coconut cream or coconut milk (see notes) |
| 180 g | 1/2 – 1 cup water or broth |
| 1 heavy pinch of salt | |
| 11 g | 2 teaspoons fish sauce (optional) |
| 20 g | 1-2 tablespoons brown sugar (optional) |
| 25 g | 1/4 cup chopped cilantro for serving |
| 370 g | 2 cups uncooked jasmine rice |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Kelly This is one of my favorite recipes! I’ve cooked this more times than I can count & passed this on to several people who tried it and asked for your recipe . Your home made yellow curry paste is what makes this and so worth the extra time plus it makes an” — a cook
“Sarah If it was your fault for not following the recipe correctly, why punish the recipe’s author with a poor review/stars? Your failure to follow the recipe and then to leave a 2/5 star review affects the overall rating of this recipe unfairly. This is like l” — a cook