Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Thai-style Green Curry (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 02/12/2014 - This green curry is one of my favorite Thai-style meals to cook at home. It is easy to make, and delicious. It can be served over rice or gluten-free noodles, and you can include whatever vegetables you like or have on hand. You can also add any kind of meat or tofu you desire, as you are cooking the vegetables.

    Photo: CC--hadsieIngredients:

    • 1 cup jasmine rice
    • 1 cup torn fresh basil leaves
    • 2 tablespoons fresh lime juice (from 1 lime)
    • 8 ounces green beans, stem ends removed, halved crosswise
    • ½ cup baby corn, as desired
    • ½ cup frozen peas
    • 2 baby eggplants, halved lengthways, cut into 2cm pieces
    • 4 kaffir lime leaves (see note), roughly torn, plus
    • 2 carrot, sliced in bite-sized pieces
    • 1 medium onion, sliced
    • 1 bell pepper, de-seeded and sliced into bite-sized pieces
    • 2 tbs fish sauce
    • 1 tbs lime juice
    • 2 tsp grated palm sugar, or regular sugar
    • 2 cups chicken broth
    • 2 tablespoons vegetable oil
    • 1 to 2 tablespoons Thai green curry paste, to taste
    • 1 can (14.5 ounces) coconut milk
    • ¼ cup cilantro (as garnish)

    Celiac.com Sponsor (A12):

    Directions:

    Prepare rice.

    Heat oil in a wok or deep frying pan over high heat.

    Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.

    Add paste to wok and stir briefly.

    Add green beans, carrots, onion, bell pepper, and stir-fry, tossing to ensure paste doesn't burn, for 1-2 minutes until lightly seared.

    Add coconut cream, chicken stock, lime leaves and corn and bring to the boil.

    Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender.

    Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

    Garnish with cilantro as desired, and serve over rice or rice noodles.



    User Feedback

    Recommended Comments

    Guest J.M.

    The directions say, “simmer for a further 5 minutes until chicken is cooked,†but there is no chicken listed in the ingredients list.

    Link to comment
    Share on other sites
    Guest J.M.

    There is also no mention of when to add the peas, if they should be thawed first, if the baby corn is the canned or frozen variety (and if it should be thawed first if frozen). Also, the ingredients list is all a-jumble, and do not follow the order of the steps in the recipe, making for confusing cooking. A potentially good recipe, terribly written.

    Link to comment
    Share on other sites
    Guest Jefferson Adams

    Posted

    Thanks for chiming in, JM. Sorry about the chicken. I was adapting the recipe from my chicken veggie curry recipe and simply missed that part. My bad. As for the peas and corn, it doesn't matter if they are fresh, frozen or canned. They will cook sufficiently in the pot.

    Link to comment
    Share on other sites
    Guest Heidi

    Sounds amazing but can you add what you had in mind for this: 4 kaffir lime leaves (see note). I seldom see them, I've heard there is also a paste which I would like to do if you know of one that is celiac friendly.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Amie  Valpone
    Besides being healthy and fiber-rich, these two recipes will have your guests asking you to send them the recipes!
    Cilantro Edamame Deviled Eggs
    1 cup edamame, cooked
    5 hard boiled egg yolks 1 cup silken tofu
    pinch of sea salt and pepper 2 tsp. balsamic vinegar 1/4 tsp. curry powder 1/4 cup fresh cilantro, finely chopped 10 egg white halves (yolks hollowed out)
    Directions:
    Toss all ingredients except egg whites into the food processor; pulse until smooth. Transfer mixture into hollow egg white halves. Serve chilled with a sprinkle of chili powder.





    Orange Edamame Salsa
    2 cups edamame, cooked
    1 large cucumber, chopped 1 yellow bell pepper, chopped 1/3 cup white onion, chopped 1 tsp. orange juice 1/4 tsp. orange...


    Jefferson Adams
    I love teriyaki. I love it on fish. I love it on beef, and I love it on chicken. Since so many restaurants use wheat flour to thinker the teriyaki, I don't usually order it when eating out. But I always think about it, and wish I could order it.
    After a recent trip to Japan, I was determined to find a teriyaki recipe that was gluten-free. This easy recipe makes a delicious teriyaki marinade that will help you to prepare a wonderful chicken teriyaki.  
    Ingredients:
    4 skinless, boneless chicken breast halves 1 cup gluten-free teriyaki sauce (I use Open Original Shared Link) ¼ cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil
    Directions:
    Put the chicken, teriyaki sauce, lemon juice, garlic, a...


    Jefferson Adams
    Celiac.com 05/01/2013 - Mongolian beef is one of my favorite Asian dishes, but it's often made with Hoisin sauce, which often includes wheat flour, so I usually avoid the temptation to order it when I'm out.
    So, recently, when I was looking for something new to make at home, I turned to Mongolia for inspiration.
    This recipe is easy to make, and delivers a tasty version of Mongolian beef that will please most eaters, and help you to liven up your dinner repertoire.
    I like more vegetables in my Mongolian beef, but you can make it however you like, adding and subtracting veggies at will.
    Ingredients:
    1 pound beef flank steak, thinly sliced ¼ cup gluten-free soy sauce 1 tablespoon gluten-free hoisin sauce (I use Premier Japan Brand) 2 tablespoons sesame oil, separated ...


    Jefferson Adams
    Celiac.com 02/03/2015 - Want to crush it at your next big party this year? This fried chicken recipe will help you kick any party into high gear. From Manhattan to San Francisco, and points beyond, Korean fried chicken is all the rage in the food world.
    This fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp. It will have your guests begging for more and pestering you for the recipe.
    Ingredients:
    4 pounds chicken wings (about 2 kg), washed and drained 1½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon minced ginger 1 cup potato starch 4 cloves garlic, minced 3 to 4 large dried red chili peppers, seeded, cut crosswise into …“ inch pieces (as desired) ½ cup gluten-free soy sauce...


  • Recent Activity

    1. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    2. - Scott Adams replied to Kaylee G's topic in Gluten-Free Recipes & Cooking Tips
      1

      Learning to cook for myself

    3. - JustGemi replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    4. - Scott Adams replied to Raquel2021's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Went to see a gastroenterologist today and


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,474
    • Most Online (within 30 mins)
      7,748

    Chriscan
    Newest Member
    Chriscan
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...