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.
Put all the marinade ingredients in a food processor. Whizz to a sauce.
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.
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.
Serve the chicken curry with the rice noodles in bowls, with coriander leaves scattered over.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.