Friday, 10 May 2013

Gluten Free Thai Red Curry

thai red curry
Thai Red Curry And Rice
This is so easy to make because all of the effort goes into making the Red Curry Paste, making the actual Curry is a breeze. You can have this in front of you in under 20 minutes, 5 minutes prep time maximum and 15 minutes cooking, it's not much more taxing than opening a ready meal and sticking it in the microwave. I love a quick and simple recipe for days when I feel a bit sluggish.

To serve 2 as a main.

Ingredients:

80g Thai Red Curry Paste (1 portion if following my recipe)
1 Large Chicken Breast
400ml Coconut Milk (I use light)
3 Tablespoons Thai Fish Sauce (Squid Brand)
1 Teaspoon Sugar
1 Teaspoon Corn Starch
1 Tablespoon Coconut Oil
Directions:
  • Dice the chicken breast into roughly 1 inch pieces
diced chicken
Same Size = Even Cooking Time
  • Put into a bowl, add the corn starch and mix so evenly coated
chicken in corn starch
Keeps The Chicken Moist And Tender When Cooking
  • Heat a pan (I use a wok) on high and add the coconut oil
  • When the oil is really hot add the curry paste and stir for 1 minute
red thai curry paste
Homemade Thai Red Curry Paste
  • Add the chicken and stir to coat in the paste
chicken in curry paste
Flash Frying
  • Cook stirring continuously until the chicken is almost cooked, around 2 minutes
chicken in red thai curry paste
Almost cooked Through
  • Add the coconut milk and stir until it takes on some of the colour from the paste
  • Add the fish sauce and sugar, stir again
red thai curry sauce
Almost There
  • Lower heat and simmer for 10 minutes stirring occasionally, the colour of the sauce will get deeper and the flavour will become stronger
  • Serve
gluten free red thai curry
Gluten Free Red Thai Curry
Cooked homemade gluten free meals don't get much more simple than this and the paste doesn't take that long to make, once done you have 7 meals worth to freeze if following my recipe.

If you were going to be totally authentic you would probably use Jasmine Rice, I wasn't and used Basmati because I prefer it. My cooking method would be the same with any white rice though, it's by far my preferred way because it's so easy and well, pretty damn lazy.

Ingredients:

150ml White Rice
300ml Gluten Free Chicken Stock (Knorr Stock Pots used here)
1 Tablespoon Coconut Oil

You'll need a large frying pan with a lid.

Directions:
  • Heat the oil on high
  • Boil a kettle and make the chicken stock
  • Once the pan is very hot add the rice and stir until all the grains are coated in oil
rice in frying pan
Added
rice cooking in oil
Coated
  • Add the chicken stock, no need to stir
rice cooking in stock
Knorr Stock Pots Are Great
  • Cover with the lid and turn heat down to the lowest setting
steaming rice
Totally Lazy Rice
  • Leave to cook for 15 minutes (don't take the lid off!)
  • Once the time is up remove lid, turn off the heat and fluff the rice up with a fork, leave to sit on the hob until serving
lazy cooked rice
Lazy Cooked Rice
These are photos that I'd taken a while ago and never used, this is long grain rice but as I said, any white rice can be cooked exactly the same way for exactly the same amount of time. If using brown rice you would need 40 minutes in the pan. I've cooked rice this way on many, many occasions and it comes out perfectly every time.

I like to use chicken stock but you could of course use vegetable if you prefer.

If you aren't a fan of the texture of rice, rice noodles work great with this. That's what I usually serve with Thai Green Curry, nice to have both options being gluten free.

That's it for posts this week, hopefully some new recipes to come soon if I can be creative enough.

Have a great weekend!

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