Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Thai Coconut Chicken Curry.
Don’t be put off by the number of ingredients in this recipe, a lot of them you might have in your store cupboard already. I actually only bought the fresh ingredients (chicken, onion, peppers and coriander) the rest I had lurking somewhere in the kitchen.
You also don’t need to go to all the hassle of moulding the rice and having it fancy in the middle of the bowl of curry. I don’t actually have dinners that look like this every night, what you don’t see behind the camera is the other plates with rice and curry haphazardly spooned onto a normal plate.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Five Thai Coconut Chicken Curry then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
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
Thai Coconut Chicken Curry (Gluten Free, Dairy Free)
Heat the olive oil in a shallow pan over a medium heat
Add the chicken, onion and peppers
Sauté for 5 minutes
Add in the ginger, garlic and curry powder and cook for a couple of minutes
Pour in the coconut milk, chicken stock and dissolved cornstarch
Stir in the brown sugar, peanut butter, tamari, lime juice, sweet chilli sauce and fish sauce
Bring to the boil and gently simmer for 10 minutes
Season to taste and stir through the coriander
Serve with the rice