Gluten Free Thai Red curry is one of my favourite meals. I cook a Thai curry, Red or Green, at least once a fortnight. I do a lot of my shopping in Lidl Ireland so many of the ingredients can be found there. I use a local butchers for my meat. To make the paste, you will need a hand blender to blitz the ingredients. I roast chicken breast on the bone as it’s more tender to add it in closer to the end of cooking. I buy four of these for €7 in my butchers.
Ingredients for 3-4 people
For the Paste
- One Lemon Grass Stalk – white bits. Peel tough outer tusk and roughly chop. 2cm of Ginger – peeled and roughly cut
- 2-3 Cloves of Garlic – peeled
- 2 Red Chilli’s. I love a hot curry and leave the seeds in. Remove seeds and reduce to one chilli for milder version.
- Zest and Juice of one Lime
- Table spoon of Nam Pla – most varieties are gluten free
- 2 tablespoons of olive oil
- Gluten Free Ground Coriander
- Gluten Free Cumin
- Tomato Paste
- 1 Large Tomato
- 1 Cinnamon Stick
- 1 Red Pepper (optional)
- 1 Tin of Coconut Milk
- Rice to serve – 70g per person
- I’m addicted to broccoli.
Put the lemongrass, chilli, garlic, lime juice and rind in and this stage I blitz the paste to get a good base.
For the red paste, you can add about a dessert spoon of tomato concentrate (optional) and a large fresh tomato, a generous teaspoon of gluten free ground coriander and also a teaspoon of gluten free cumin. I then blitz the whole mixture together with a small pinch of sugar.
Transfer into a pan and cook with about 5cm of cinnamon stick out slowly for about 8-10 minutes. I don’t put it on a high heat to start as burnt garlic in a dish can cause a bitterness that destroys the whole dish.
Once this has cooked out I add in the chopped pepper and one tin of coconut milk, plus another half tin of water. Once this has been brought to the boil and simmered for 10 minutes, you can chop your pre-roasted chicken. If you are using chicken breasts, add them after you’ve put in the coconut milk and they still remain soft. At this stage, plan your rice and accompanying veg.
Once the curry has simmered for a while and the consistency becomes thicker, your curry is almost ready. If using raw chicken in the recipe, ensure it’s cooked through.
When your curry, rice and veg are all cooked, you’re ready to serve and enjoy your Gluten Free Thai Red Curry. Enjoy
I don’t know about you, but I ALWAYS cook up to two portions extra. Leftovers during the week for a fast re-heat are just the business. Why start from scratch, when you did that last night? Re-create.