Thai Red Chicken Curry Gluten Free

Roni is back again today!

Thai Red Chicken Curry Gluten Free

This will feed 4-5 hearty eaters. So here we go…

  • Gently fry off 1 chopped onion, 1 tblspn. each of crushed garlic & ginger, & 1 tspn. red curry paste.
  • Chop & add to pot 1 kg. chicken thighs. Brown off a bit.
  • Add tin of coconut cream or milk, 1 tblspn. palm sugar (or brown sugar), ½ bunch chopped coriander stems (or a tblspn. coriander paste), & 2 tblspns. fish sauce.
  • Simmer together about 15 mins. then throw in some diced pumpkin (maybe 1½ -2 cups). Cook another 15 mins. or so.
 
Meanwhile, cook your rice….we do ours in the microwave.  Water level about a knuckle length higher than the rice, 14 mins. on high. Perfect every time!
And then place pappadums around the outside edge of your glass plate, not quite touching, & cook about 1 min. (depending on your microwave). Repeat, repeat…No oil this way, no gluten, it’s so good.
Stick a bowl of these in the middle of the table for everyone to help themselves. They add a fantastic crunch to your awesome curry.
Food that sings
Thai Red Chicken Curry Gluten Free
Serve, and top with the fresh coriander leaves that you saved from the pot before…:)) maybe some cashews too.
Gorgeous, filling, warming and great for sharing….and; the next day it tastes even better!
Don’t forget to check out Roni’s home on the web: Food that Sings

About Diana Brandmeyer

Christian author Diana Lesire Brandmeyer writes historical and contemporary romances set from the Midwest to the Mountains. She’s written Mind of Her Own, Frontier Legacy Brides, Small Town Brides, and A Time for Love, among others. Once widowed and now remarried she writes with humor and experience on the difficulty of joining two families be it fictional or real life. *affiliate links are used on this site. It won't cost you more but those extra pennies keep me stocked in tea, thank you!

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