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Gluten-free coconut chicken curry recipe

Gluten-free coconut chicken curry recipe

47 ratings

Coconut chicken curry gets a delicious makeover – this gluten and dairy-free version is guaranteed to transport you all the way to Thailand. A punchy, creamy marinade of lemongrass, ginger, coconut milk and roasted red peppers tenderises the chicken and instills warming, comforting flavours. Rustle this up in just over half an hour and sit down to a gluten and dairy-free feast. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook, plus marinating
  • 422 calories / serving
  • Gluten-free
  • Dairy-free

Ingredients

  • 500g (1lb) skinless chicken breasts, cut into chunks
  • 1 tbsp olive oil or coconut oil
  • 150g (5oz) shiitake or chestnut mushrooms, sliced
  • 150g (5oz) green beans, trimmed
  • 1/2 red pepper, seeded and thinly sliced
  • large handful spinach leaves
  • 200g (7oz) cooked rice noodles
  • handful coriander leaves

For the marinade

  • 1 small red onion
  • 1 lemongrass stalk, trimmed and chopped
  • 2.5cm (1in) piece ginger
  • 2 tbsp red Thai curry paste
  • handful coriander
  • 2 roasted red peppers (from a jar)
  • 1 tsp tomato purée
  • 1 tbsp fish sauce
  • 250ml full-fat coconut milk
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

    1765kj
    422kcal     21%

  • Fat

    18g 26%

  • Saturates

    11g 56%

  • Sugars

    6g 6%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 28.5g Protein 35.8g Fibre 3.9g

Method

  1. Put all the marinade ingredients in a food processor. Whizz to a sauce.
  2. Put the chicken in a container and pour over the marinade. Cover and chill in the fridge for a couple of hours or overnight to marinate.
  3. Heat the oil in a large frying pan or casserole. Remove the chicken from the marinade and add to the pan, reserving the marinade. Brown lightly on each side for 5 minutes. Add the mushrooms and sauté for 2-3 minutes. Pour over the marinade, then add the green beans and red pepper. Cover and simmer gently for 10-15 minutes until the chicken is cooked through with no pink meat showing. Add the spinach and stir for a minute to wilt.
  4. Serve the chicken curry with the rice noodles in bowls, with coriander leaves scattered over.

See more Gluten-free recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home; and view the full Food safety at home video.

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