Grammy's Kitchen · Pad Thai · Green Thai Chicken Coconut Curry
One of 136 pad thai recipes we measured
from www.averiecooks.com
304 cooks on www.averiecooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
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Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 34 g | 2 to 3 tablespoons coconut oil (olive oil may be substituted) |
| 150 g | 1 medium/large sweet Vidalia or yellow onion (diced small) |
| 510 g | 1 to 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces) |
| 9 g | 3 cloves garlic (finely minced or pressed) |
| 5 g | 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped) |
| 4 g | 2 teaspoons ground coriander |
| 397 g | 1 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted) |
| 160 g | 1 to 1 1/2 cups shredded carrots |
| 200 g | 1 large zucchini (diced into bite-sized pieces) |
| 78 g | 2 to 8 tablespoons Thai green curry paste (or to taste (I used the whole jar for this recipe, but prefer bolder flavors)) |
| 4 g | 1 teaspoon kosher salt (or to taste) |
| 1 g | 1/2 teaspoon freshly ground black pepper (or to taste) |
| 23 g | 1 to 2 tablespoons lime juice |
| 29 g | 1/4 to 1/3 cup fresh cilantro or to taste (finely chopped for garnishing (basil may be substituted)) |
| 19 g | 1 to 2 tablespoons granulated sugar (optional and to taste) |
| rice (jasmine or basmati or naan, optional for serving) |
Method: 5 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fabulous! The only (tiny) negative thing I’d say is the 5-minute prep time is extremely optimistic. Cutting up the chicken, veggies, and the general “mise en place” is more like 15 minutes. Still the flavor is amazing. The only alteration I made was I added th” — a cook, 5★
“I made the curry exactly as the recipe. It turned out excellent. It is my favorite Thai recipe until now. I loved the fresh ginger, garlic and coriander taste. It was also very easy to make and was done very fast. My husband said that the veggies tasted delici” — a cook, 5★