Photo shows the Regular dishThai Chicken Curry — Minced & Moist
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Finely minced Thai chicken curry with soft vegetable particles and thick coconut sauce.
Ingredients
- Chicken thigh 5250g, boneless, skinless and trimmed of gristle
- Onions 700g, peeled and finely chopped
- Garlic 45g, crushed
- Curry paste 600g, original red, green or yellow variety
- Fresh ginger 40g, finely grated
- Coconut cream 4000g
- Red capsicum 700g, prepared weight after removing skins, seeds and membranes
- Fish sauce 90g
- Carrots 600g, peeled
- Canola oil 50g
- Fresh coriander 2 bunches, stalks removed; leaves reserved for cooking
- Water as needed for softening and sauce adjustment
- Suitable food thickener, as needed, as per manufacturer's instructions
Final texture
Soft particles no larger than 4mm in a moist, cohesive curry; no long fibres, separate thin liquid or sticky paste.
Sauce, gravy & liquid
Thick, smooth coconut curry sauce binds all particles without pooling or separating.
IDDSI Level 5 requirements
- Pieces no larger than 4mm (fits between fork prongs).
- Moist and cohesive, served in thick smooth sauce; no thin liquid.
- Holds on a tilted spoon and slides off with little residue.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
This curry can be made with Red, Green or Yellow curry paste.
This dish can be served with rice and garnished with chopped coriander.
IDDSI testing & verification
Level 5 — Minced & Moist. Saved on this device only until staff logins are added.
