Photo shows the Regular dishThai Chicken Curry — Easy to Chew
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.
Tender Thai chicken curry with soft vegetables in smooth coconut curry sauce. Rice is not included in this adaptation.
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 and thinly sliced
- Canola oil 50g
- Fresh coriander 2 bunches, stalks removed; leaves reserved for cooking
- Water as needed for softening and sauce adjustment
- Suitable food thickener, if needed, as per manufacturer's instructions
Final texture
Soft, tender chicken and vegetables that break apart easily with the side of a fork, without chewy meat, skins or fibrous pieces.
Sauce, gravy & liquid
Smooth coconut curry sauce that keeps the chicken moist. Any accompanying drink must follow the resident's separately prescribed fluid level.
IDDSI Level 7EC requirements
- Soft and tender; breaks apart easily with the side of a fork.
- No hard, tough, chewy, fibrous, stringy, crunchy or crumbly bits.
- No bones, gristle, pips, seeds or skins.
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 7EC — Easy to Chew. Saved on this device only until staff logins are added.
