Gluten and Dairy Free Chicken Panang Curry

Evening everyone

Looking for some inspiration for dinner tonight?  You could try my easy to prepare gluten and dairy free chicken panang curry.  All the ingredients are naturally gluten and dairy free and should be easy to source from your local supermarket.  The addition of the coconut milk makes this sauce lovely and creamy without the need for any dairy.

I’m supposed to be having a get things done weekend after spending the last two weekends in London – the house is a bit of a tip, the website needs updating and I’m having surgery next week on my left hand so need to prepare for that as well.  Instead I spent the day with my three month old niece eating some lovely gluten and dairy free cake in a cafe and tomorrow I’m meeting up with a friend.  Going to try and squeeze everything I need to do into tonight but I’ll probably be disorganised for next week – such is life.

Enjoy!

Fx

Gluten and Dairy Free Thai Chicken Panang Curry

Gluten and Dairy Free Thai Chicken Panang Curry

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2-3 tablespoons Panang curry paste
  • 2 chicken breasts, cut into cubes
  • 400ml can of coconut milk
  • 1 tablespoon brown or coconut palm sugar
  • 1 tablespoon fish sauce
  • 3 kaffir lime leaves, torn
  • 1 tablespoon crushed peanuts, optional

Directions

  1. Heat the olive oil in a shallow pan over a medium heat
  2. Add the chicken and cook for 5 minutes
  3. Stir in the curry paste and cook for another 5 minutes
  4. Mix in the sugar and fish sauce
  5. Pour in the coconut milk and bring to the boil
  6. Simmer for 15 minutes
  7. Top with the kaffir lime leaves and crushed peanuts
  8. Serve with rice

Gluten and Dairy Free Chicken Pad Thai

Hello everyone

Pad Thai is a traditional street food from Thailand.  It is basically rice noodles, stir fried with egg, vegetables and some kind of meat or fish.  As it is  made with rice noodles this makes it perfect for a gluten free diet.

I purchased all the ingredients to make this dish from my local supermarket so you should be able to easily get everything to make this recipe.

Enjoy!

Fx

Gluten and Dairy Free Chicken Pad Thai

Gluten and Dairy Free Chicken Pad Thai

Serves 2

Ingredients

  • 150g rice noodles
  • 1 chicken breast, cut into small cubes
  • 1 egg
  • 1 small onion, finely chopped
  • 1 spring onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon roasted peanuts, finely chopped
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons tamarind sauce
  • 110ml water

Method

  1. Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
  2. In a small saucepan fry the garlic, pepper and shallots for a couple of minutes in a little oil
  3. Stir in the tamarind sauce, chilli flakes, water, sugar and fish sauce
  4. Bring to the boil then set aside to use later
  5. Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
  6. Turn down the heat to medium and stir in the beaten egg
  7. Cook for a couple of minutes
  8. Stir in the cooked rice noodles and the sauce you made earlier
  9. Add in the peanuts and spring onions
  10. Cook for a further minute and then serve

Gluten and Dairy Free Thai Chicken Massaman Curry

Serves 4

Method

  • 2 tablespoons massaman curry paste
  • 1 teaspoon brown sugar
  • 3 chicken breasts, cut into cubes
  • 400g tin of coconut milk
  • 125g small new potatoes, cut into quarters
  • 1 tablespoon fish sauce
  • 1 tablespoon peanuts, optional
  • juice of one lime
  • salt and pepper for seasoning

Ingredients

  1. Add the massaman curry paste to a pan over a high heat
  2. Stir in the thick creamy part of the coconut milk and cook for a couple of minutes
  3. Stir in the chicken chunks and cook for 5 minutes
  4. Add in the remaining coconut milk ad bring to the boil
  5. Add in the potato chunks and simmer for 15-20 minutes or until the potatoes are tender
  6. Stir in the brown sugar, lime juice and fish sauce
  7. Adjust the seasoning with salt and pepper to suit your tastes
  8. Sprinkle in the peanuts if using
  9. Serve with rice

Gluten and Dairy Free Thai Peanut Chicken

Serves 4

Ingredients

  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon chilli flakes
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 2 chicken breasts, diced
  • 1 tablespoon brown sugar
  • 1 onion, diced
  • 1 pepper, diced
  • 90ml water
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons peanuts, chopped
  • handful of fresh coriander, chopped

Directions

  1. Stir together the soy sauce, fish sauce, chilli, garlic and ginger
  2. Pour over the chicken and allow to marinade for a couple of hours
  3. Heat a drizzle of olive oil in a shallow pan over a medium heat
  4. Add in the sugar, onion and peppers and saute for 5 minutes
  5. Add in the diced chicken and any marinade juices, sauce for 10 minutes
  6. Stir in the water and bring to the boil
  7. Simmer for 10 minutes
  8. Stir in the peanut butter and season with salt and pepper
  9. Serve wth jasmine rice and sprinkle some coriander leaf and chopped peanuts

Gluten and Dairy Free Salmon and Sweet Potato Curry

Hello everyone

I’ve been working on a few new main meal recipes so I’ll be sharing those with you over the next few weeks.  The first of them is for a salmon and sweet potato Thai curry.  The sweet potatoes and salmon are cooked in coconut milk with lots of spices for a beautifully flavoursome dish.

It doesn’t take long to make and can also be reheated the next day if you have leftovers.

Enjoy!

Fx

Gluten and Dairy Free Salmon and Sweet Potato Curry

Gluten and Dairy Free Salmon and Sweet Potato Curry

Serves 2

Ingredients

  • 1 onion, finely diced
  • 1 teaspoon ground lemongrass
  • 1 teaspoon ground ginger
  • 400ml can of coconut milk
  • 2 medium sized sweet potatoes, peeled and cut into small cubes
  • 2 salmon steaks, cut into chunks
  • 2 tablespoons gluten free soya sauce
  • 1 teaspoon dark brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon fresh coriander, chopped

Method

  1. Heat a drizzle of olive oil in a shallow pan
  2. Add in the onion, lemongrass, ginger and garlic
  3. Saute for 5 minutes
  4. Stir in the thai curry paste and coconut milk
  5. Bring to the boil then turn down the heat until it is simmering gently
  6. Add in the sweet potatoes and cook until tender, about 10 minutes
  7. Add in the salmon and cook for a further 5 minutes
  8. Stir in the soya sauce, sugar, lime juice and coriander
  9. Season with salt and pepper
  10. Serve with sticky Thai rice