Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Red Thai Prawn Curry.

I usually have some sort of Thai or Indian curry dish most weeks.  They are easy to prepare after a busy day at work and a lot of the ingredients are naturally gluten and dairy free.  I’ve kept this Thai red curry simple and you can easily swap out the prawns and vegetables to suit your preferences.

I have made my own curry paste a few times but for this recipe I’ve kept it simple and used a preprepared chilli paste.   You can easily pick this up in the supermarket and every one I’ve found so far have been gluten and dairy free.  You can make your own paste but it does require a few items you might not have in your store cupboard (red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass).

red thai prawn curry

Other Dinner Ideas

If you like this recipe for Gluten Free and Dairy Free Five Spice Slow Roast Pork then you might like to try one of my other dinner recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

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Red Thai Prawn Curry (Gluten Free, Dairy Free)

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 4 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Heat a drizzle of olive oil in a large pan over medium heat

  2. Add the onion, pepper and green beans and cook for 5 minutes

  3. Add the garlic, ginger, lemon juice, lemongrass and seasoning

  4. Stir in the curry paste

  5. Pour in the coconut milk and bring to a simmer

  6. Stir in the prawns

  7. Simmer for 5 minutes

  8. Serve with the boiled rice

Keywords: gluten free, dairy free, red, thai, prawn, curry, dinner, recipe
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