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- Quick Thai Panang Curry (Gluten-Free)
Quick Thai Panang Curry (Gluten-Free)
An RN for 14 years, I have been following a strict gluten-free diet for six years of improving health! Now I help others as a Celiac Disease/Gluten Intolerance Educator. I work one on one with people on meal planning, shopping, cooking and dining out gluten-free. I will also work with children who have behavioral issues related to gluten or other food sensitivities. My book "Gluten-Free PORTLAND" is a comprehensive resource guide to the gluten-free diet and is available on my website www.glutenfreechoice.com. My other websites are: www.WellBladder.com and www.neighborhoodnurse.net.View all articles by Wendy Cohan
Put Thai jasmine rice or Basmati rice onto cook in rice cooker or stove top.
Panang Curry Paste Ingredients:
1/3 cup dried red chilis (California chilis are fine), soaked until soft, seeds removed
1 teaspoon salt
2 teaspoons diced fresh ginger
1 teaspoon toasted cumin seeds
2 tablespoons each diced garlic & shallots
1 tablespoon roasted peanuts (or almonds)
1 teaspoon shrimp paste or dried shrimp (Mojave brand – contains sulfites)
2 tablespoons cashew-macadamia nut butter, almond butter or peanut butter
1 teaspoon grated lime peel
1 tablespoon dark agave syrup or dark brown sugar
¼ cup chopped fresh cilantro
2 Tablespoons chopped lemon grass (optional)
Place all ingredients in food processor and pulse to combine, then run for a few minutes until a fine paste forms. Let paste rest at room temperature for all flavors to combine, while assembling remaining ingredients.
Pangang Curry Ingredients:
1 tablespoon canola or peanut oil + 1 teaspoon sesame oil
2 cups sliced chicken tenders or boneless skinless chicken breast or
2 cups sliced beef (a tender cut for stir-frying)
1 cup sliced button mushrooms
2 cups sliced fresh green beans
(optional – ½ red pepper, or 1 carrot sliced)
2 tablespoons fish sauce (Thai Kitchen brand has a good g.f. one)
½ cup coconut milk
1 cup chicken broth (I use Pacific Foods brand, which has a good clean taste)
¼ cup chopped fresh cilantro
½ cup chopped Thai Basil
Juice of ½ lime
Sauté Panang curry paste in oil for at least two minutes to allow flavor of spices to develop. Add chopped chicken and combine with paste, sautéing on medium-high heat until chicken begins to cook, then add green beans and mushrooms, continuing to sauté over medium-high heat until vegetables begin to become tender. Add 1 cup chicken broth and cook a few more minutes, then add fish sauce, lime juice, and herbs. Sauté for a few more minutes. Add coconut milk and reduce heat to low while adjusting seasonings. Serve over rice.
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