Grammy's Kitchen · Chicken Curry · Thai Yellow Chicken Thigh Curry
One of 171 chicken curry recipes we measured
from www.eatingwell.com
It ranks #1 of 171 for gravy quality among the chicken curry recipes we compared. 7 cooks on www.eatingwell.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 | 198% | 47% |
| fat | 0% | 3% |
| aromatics | 33% | 17% |
| salt | 4% | 1% |
| vegetables and beans | 101% | 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.
| 473 g | 2 cups water |
| 185 g | 1 cup basmati or jasmine rice |
| 31 g | 2 tablespoons Thai yellow curry paste |
| 18 g | 2 tablespoons peanut oil |
| 454 g | 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces |
| 340 g | 4 cups green beans, trimmed and halved (about 12 ounces) |
| 150 g | 1 medium yellow onion, cut into 1-inch pieces |
| 120 g | 1 medium red bell pepper, cut into 1-inch pieces |
| 425 g | 1 (15 ounce) can unsweetened coconut milk |
| 17 g | 1 tablespoon fish sauce |
| 25 g | 0.25 cup chopped fresh cilantro |
| 36 g | 0.25 cup chopped, unsalted dry-roasted peanuts |
| 1 lime, quartered |
Method: 4 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“One of the best homemade Curry recipes I've tried. I used Green Curry Paste and put in the entire 4oz jar. I used 2 bell peppers and probably doubled the green beans as well. I also added a spoonful of Better the Bouillon and a splash of soy sauce for extra fl” — a cook, 5★
“Made this for dinner tonight, and we both LOVED IT! I have never had authentic Thai food before, so I can't say if this was the real deal or not, but nevertheless it was superb! Also easy to make. I live at 7200 ft., so it took about 17 minutes at the simmer s” — a cook, 5★