Category:

Gluten Free Thai Red Curry

10/8/2013

There's this fantastic Thai Restaurant where we live that serves the best gluten free curries. I'm secretly always trying to recreate their dishes because I crave them basically nightly! This one may not be exactly like their curry but my husband says it's definitely "restaurant worthy"! :Let me explain...we have this rating system anytime I make something:

Yuck (aka Keep trying)
Almost there
Website Worthy
Restaurant Worthy!

So you know you're getting the best of the best here!

If you haven't ever branched out and tried Curry you seriously should start with this recipe. It's absolutely one of our favorites. I literally have to make TONS of it so that there's enough for dinner and lunch the next day. (PS-some people have asked me what we typically do for lunch and that's just it- we almost always have leftovers from the night before. If there wasn't any leftovers we usually pull one of my meals out that I have frozen. A lot of the soups and dinners I make can be frozen for a quick meal later!)

Curry is great because it is naturally gluten and dairy free. The base is typically coconut milk which gives it a creamy, delicious taste. Oh, I LOVE this recipe! I hope you do too!

Thai Red Curry

(Gluten Free, Dairy Free, Can be nut free)
Adapted by jalene from a recipe by Thai Kitchen

Serves 6-8, you can 1/2 this recipe if needed
Ingredients:

2 Tbsp oil
2 Tbsp Thai Kitchen's Red Curry Paste (it's gluten free!)
2 cans (13.66oz) Coconut Milk
1 cup gluten free Chicken broth
2 Tbsp brown sugar or 1 Tbsp honey
1/2 tsp crushed red pepper flakes (for a kick, use 1/4 tsp for mild)
2 Tbsp fish sauce (we use Thai Kitchen's)
3/4 tsp sea salt
1 lb. chicken cut into chunks
1 onion, cut into 1 inch squares
1 red pepper, cut into 1 inch squares
1 potato, peeled and cut into squares
3 carrots, peeled and sliced into rounds
1/3 cup peanuts or cashews (optional)
cooked white rice (optional- to serve the curry on)

Directions:

Prep all your veggies and chicken. Set aside.
Heat the oil over medium heat in a large pan (see above). Add the red curry and stir fry for 1 minute or until fragrant.
Add the coconut milk and chicken broth. Bring to a simmer over medium high heat. Add the sugar and fish sauce, stir until well blended.
Stir in the chicken and veggies. Simmer (or boil) about 7-10 minutes or until the veggies are tender-crisp and the meat is cooked through. Stir in the nuts (optional) and serve over hot rice. YUM!

2 Comments

Quick Korma Curry

6/7/2013

2 Comments

Sometimes on those busy nights you just need a quick meal. This is a great 30 minutes or less kind of recipe that you're going to LOVE! The curry is mild, has a light flavor, and is a great beginner sauce for those little ones that are afraid to try new things. ;)

If you can't find the sauce in your local grocery store, Amazon offers it as well. Be sure to check out why we love it! Enjoy!

(Gluten Free, Contains Dairy)

Makes 4+ Servings
Ingredients:

1 jar of Patak's Korma Curry (It's Gluten Free!)
1 raw chicken breast, cut into 1 inch cubes
2 large carrots, peeled and sliced
1 small potato, peeled
1 small onion, cut into 1 inch squares
cashews (optional)

Directions:

Steam the carrots slices and potato cubes until almost tender. While steaming, cook your chicken in a skillet, browning and cooking it almost all the way through.
Add the jar of Korma Curry, the onions, and the steamed veggies to the chicken. Simmer for 15 minutes, while stirring occasionally. Serve over hot rice. Top with cashews is using.

Available on Amazon even...

If you LOVE this curry as much as we did you can find it on Amazon as well. They sell it in 6-packs for cheap. It really comes in handy when you need a quick meal.

Why we love it?

Gluten Free
No Artificial Colors, Flavors or Preservatives
Has a 1 year shelf life
It comes in glass and not in BPA-lined can

Price for a 6 pack:

2 Comments

Peanut Curry

12/28/2012

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Oh my goodness, I'm in love with this next recipe. We seriously have had it 3 times already this month. There is this thai restaurant near us in American Fork, Utah that serves something similar to this dish. They called it Masaman Curry. It's AMAZING. So, of course I was determined to try and recreate it!

This curry is not spicy and has a mild taste so it's a great beginner curry if any of you have been scared to try it before. If you're a fan of peanut butter-even better! The coconut milk and curry blend together blissfully.

My favorite way to cook this is with a little bit of carrots, red pepper, chicken, and cashews but you can really change out any of the veggies. (Pictured is with potatoes instead of red pepper.) I've even done it with all chicken and no veggies. Choose your own adventure folks! Whatever you decide, you're going to LOVE it!

Chicken & Coconut Peanut Curry

(Gluten & Dairy Free)
Adapted by jalene from a recipe off Food.com

Serves 4
Ingredients:

1 can coconut milk
3 Tbsp peanut butter (we used organic)
1 Tbsp gluten free red curry paste (we use Thai Kitchen's)
1 & 1/2 tsp honey
1 & 1/2 tsp gluten free fish sauce (we use Thai Kitchen's)
1/2 tsp sea salt
1/2 Tbsp minced garlic
1 small onion (cut into 1 inch squares or chopped finely)
1 breast chicken (cut into 1 inch strips)
1 carrot (sliced into 1/2 inch rounds)
1/2 red pepper (cut into 1 inch squares)

Directions:

In a skillet cook the onion, garlic and chicken until cooked through. Remove from heat, cover, and set aside.
In a blender (we use a Blendtec) add the coconut milk, peanut butter, red curry paste, honey, fish sauce, and salt. Combine until smooth.
Pour into a medium sauce pan and bring to a gentle boil. Add the carrots and cook for 3 minutes then add the red pepper and cook until both are tender. Stir in the chicken mixture and serve hot over rice or quinoa. Store any leftovers (covered) in the refrigerator and eat within 3 days.

Note from jalene:

Switch it up! Instead of the 1 chicken breast, 2 small carrots, and 1/2 red pepper try any of these variations:

(all meat) 2 large chicken breasts OR
(all veggies) 1 carrot, 1 potato, 1/2 red pepper (you can also throw in some nuts to give it a good protein source)

Share your favorite combination!

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Chicken Curry

11/26/2012

2 Comments

Thanksgiving is over! Hope you enjoyed some of the great recipes we shared! If you're tired of turkey leftovers, this next dish is drastically different and will help mix up those taste buds.

It's an easy coconut curry with a tomato twist. My husband absolutely LOVED this dish! He couldn't believe it was made from scratch! He give it his "Restaurant worthy!" approval. ;)

Coconut Chicken Curry

(Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Soy-Free, etc.)
Adapted by jalene from Carpe Season

Ingredients:

2 chicken breasts cut into cubes
3 large carrots, peeled and sliced
2 potatoes, cut into 1 inch cubes
1 onion, peeled and quartered
2 cloves garlic, peeled
1- 5oz can tomato paste (or you can use 1 part Premier Tomato and 1 part water to equal 5 oz)
1- 13.5oz can coconut milk
1 & 1/2 tsp sea salt
1 Tbsp curry powder
1 Tbsp Garam Masala or you can use: 3/4 tsp cumin, 1/4 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground black pepper, 1/4 tsp cinnamon, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg
2 pinches of crushed red pepper flakes (for mild)

Directions:

In your Blendtec blender add the onion, garlic, tomato paste, coconut milk, salt, curry powder, garam masala (or all the subs for it), and the red pepper flakes. Blend until smooth.
Pour the sauce into a crockpot on low. Add the raw chicken, carrots, and potatoes. Cover and cook for at least 4-6 hours or until your chicken is cooked and your carrots and potatoes are tender.

2 Comments

Easy Vegan One Pot Curry

5/10/2012

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Someone once asked me how often I make a new recipe...I had never thought about it before but I'd say it's over 50% of the time! I have my definite favorites that will reappear occasionally. To be honest, my husband sometimes gets mad at me when there's a dish that he has liked. He'll ask, "Are you ever going to make (such and such) again?" Sorry honey. I'm addicted to trying new foods and flavors! This next recipe is definitely one of those times. It's a Vegan recipe I got out of a cookbook (pg 255 but that's all I know! Sorry.) It's perfect for Gluten-Free, Dairy-Free. It's versatile though if you want to sub in or out different things. See my notes below for suggestions.

Coconut Vegan Vegetable Curry
(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Egg-Free)
Adapted by jalene

Ingredients:

2 Tbsp Coconut Oil
1 Tbsp grated fresh ginger
1 & 1/2 tsp cumin seeds
1 tsp black mustard seeds
3 small red potatoes, cut into cubes
3 medium carrots, diced
1/2 tsp turmeric
2 tsp coriander
1 tsp curry powder
1 Tbsp tomato paste (see note)
1 can coconut milk
1/3 cup water
2 small zucchini, diced
1 & 1/2 cups cooked chickpeas (garbanzo)
2 tsp sea salt
1/2 cup cilantro

Directions:

In a large pot, heat oil over medium heat. Add ginger, cumin seeds, and black mustard seeds. Cook for 1 to 2 minutes or until the seeds begin to pop.
Add potatoes, carrots, turmeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. Add the tomato paste, coconut milk, and water. Stir well.
Simmer covered for 5 to 10 minutes or until potatoes and carrots are almost done but still a little crisp. Add zucchini, peas, chickpeas, and sea salt. Cover the pot and simmer until vegetables are tender (about another 5-7 minutes). Remove from heat and stir in chopped cilantro.

Serve over brown rice, white rice or quinoa. Makes 4-5 adult dinner proportions.

Notes from jalene:
The potatoes and the chickpeas feel/taste like the same texture to me. My husband didn't mind it but you could exchange out the chickpeas for diced cooked chicken if you're not concerned with being Vegan. Or, you could sub out the potatoes for different vegetables such as yams or even apple. If you do use apples add them when you add in the zucchini instead of with the carrots.

PS- It used to be a pet-peeve of mine when recipes called for 1 Tbsp of Tomato Paste because then you're left with the rest of the can and you never know what to do with it!

Well there's two options:

You can freeze the remaining paste in icecube trays in 1 Tbsp amounts or
You can purchase this awesome Premier Tomato Concentrate powder from Premier Research Labs. I mix 2 tsp water with 1 tsp of paste to get 1 Tbsp of Tomato paste. The canister stores great on the shelf and has lot of other healthy uses as well. (You can put it into your smoothies too!)

(Premier Research Labs is a company that sells a lot of EXTREMELY healthy food and supplements.) I get my Coconut Oil and sea salt from them as well. You can buy it through my husband's clinic. Just call and ask them for it and they can order and ship it out to you (801-766-6580).

Premier Pink Salt

Premier Tomato Concentrate

Premier
Coconut Oil

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What about a guy named Tom?

4/22/2012

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Tom Kung Gai...Funny name. INCREDIBLE SOUP! In fact, my husband absolutely LOVES this soup so much, he orders it no matter what when we go to a Thai Restaurant. So of course I was determined to know how to make it! You pronounce the name:

Tom (hopefully you know how to say that one)
Kung (as in KUNG fu fighting)
Gai (as in see that GUY over there?)

The base for the soup is coconut milk which is an excellent substitute for heavy cream. I usually throw it in soups instead whenever they ask for heavy cream.

Gluten-Free, Dairy-Free Tom Kung Gai Soup
Adapted by jalene

Ingredients:

One can (13.5oz) Gluten-Free unsweetened coconut milk
2 tsp of Thai Kitchen Green Curry Paste
Four 2-inch strips of lime zest (I take a peeler and peel a washed lime)
1 tsp of finely grated fresh ginger
1/2 tsp honey
3 cups gluten-free chicken stock
4 boneless, skinless chicken tenders or 2 chicken breasts (sliced into 3/4 inch pieces)
1 1/2 Tb Taste of Thai Asian Fish Sauce
1/4 cup cilantro leaves, chopped
6 basil leaves, chopped
1 Tbsp fresh lime juice

Directions:

In a large saucepan combine the coconut milk, curry paste, lime zest, ginger, and honey. Bring to a simmer over medium heat.
Add the chicken stock, cover and simmer over medium low heat for 8 minutes. Then raise heat to medium high and bring the soup to a boil. Add chicken, fish sauce, 3 Tbsp of the cilantro and the basil.
Stir and simmer soup until chicken is cooked thoroughly (about 4 minutes).
Discard the lime zest and add the remaining 1 Tbsp of cilantro and stir in the lime juice. Serve hot. Store in refrigerator up to 3 days.

Tips from jalene:

To make the soup more substantial I serve over rice noodles, white rice or quinoa JUST before serving. You can also slice up a tomato (or 2 Roma tomatoes) and throw it in at the end with the chicken. It's super yummy.
Don't have a lime? A lemon will work instead.
A taste of Thai or Thai Kitchen products are great Gluten-Free products. These are the ones I used in the recipe. Of course if you find other Gluten-Free versions you can use those as well.

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Taste the rainbow...and curry ;)

4/10/2012

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Sometimes when we are just beginning to eat Gluten-Free we tend to focus on all the things that we CAN'T eat. But the truth is there are a lot of things we CAN! Things that were always Gluten-Free to begin with (or can easily be made into Gluten-Free just by a couple of slight changes). Fruits and vegetables in their pure form are always Gluten and Dairy Free! This next recipe is an example of one of those. This recipe is great because it uses so many different colors. Just look at that variety there! Red apple, orange carrots, red tomato, purple onion, and brown (I guess? ha ha) raisins. All with different vitamins and nutrients to contribute to this unique soup.

GF DF Easy Mulligatawny Curry Soup
Adapted by jalene

Ingredients:

4 cups chicken broth (make sure label says GF)
1 cup water
1 organic apple (cut into cubes)
2 large carrots (sliced)
1 cup tomatoes (diced and with juices)
2 stalks organic celery *see note
1/3 cup rice (I used brown but I did have to increase the cooking time slightly)
1/4 cup onion (chopped)
1/4 cup raisins (optional)
1 tsp dried or 1 Tbsp fresh parsley
1 to 1 1/2 tsp curry powder
1 tsp lemon juice
1/4 tsp pepper
1/8 tsp ground nutmeg
1 1/2 cups cooked chopped chicken (optional)

Directions:

In a large pot combine the everything except for the chicken (if you decide to add it).
Bring everything to a boil and reduce the heat. Cover and simmer around 20 minutes (or until your rice is tender). Stir in chicken and heat through.

*Note:
Just like apples, celery show up on the "Dirty Dozen" list of fruits and vegetables that are highly contaminated by pesticide residue. So if you're going to buy anything organic, celery should be at the top of that list along with apples.

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Gluten Free Thai Red Curry

Thai Red Curry

Quick Korma Curry

Available on Amazon even...

Peanut Curry

Chicken & Coconut Peanut Curry

Note from jalene:

Chicken Curry

Coconut Chicken Curry

Easy Vegan One Pot Curry

What about a guy named Tom?

Tips from jalene:

Taste the rainbow...and curry ;)

jalene

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Thai Red Curry

Available on Amazon even...

Chicken & Coconut Peanut Curry

Note from jalene:

Coconut Chicken Curry

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jalene

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