Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Record is Archived

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

    Wendy Cohan, RN

    Quick Thai Panang Curry (Gluten-Free)

    Wendy Cohan, RN
    0
    Reviewed and edited by a celiac disease expert.

    This is a fun, lively gluten-free recipe suitable for family or friends, or even entertaining a crowd.  It's especially nice to make in the early to mid summer when fresh green beans are in season.

    Put Thai jasmine rice or Basmati rice onto cook in rice cooker or stove top.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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

    Cooking Directions:
    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.

    0

    User Feedback

    Recommended Comments

    Guest Gloria Brown

    Posted

    Thai recipes make for excellent potentially gluten-free cuisine. If completely fresh ingredients are used, rather than trusting others to manufacture uncontaminated products, when you know how difficult doing so yourself is, delicious and safe meals are possible. (To get around packaged products, buy nuts in bulk, rinse thoroughly, soak, and roast or press yourself; make your own broths from meats you know are gluten-free; if you do not press your own oil, lightly steam foods rather than sauté; grow your own spices–or purchase in bulk as whole as possible and thoroughly rinse before seasoning your meals.)

    Share this comment


    Link to comment
    Share on other sites

    Join eNewsletter



    Guest
    This is now closed for further comments

  • About Me

    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 other websites are: www.WellBladder.com and www.neighborhoodnurse.net.


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





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    Celiac.com 09/17/2013 - Koreans know a thing or two about barbecue. In fact, I would put Korean barbecue right in the top four or five of my favorite styles of barbecue.
    These Korean-style barbecue skewers are easy to make and easy to cook, and they taste delicious.
    Ingredients:
    1 pound Korean-style short ribs (cut across the bone)
    ½ cup scallion, chopped
    ⅓ cup sugar
    ⅓ white wine
    3 tablespoons sesame oil
    ½ cup soy sauce
    2 crushed garlic cloves
    1 grated Asian pear
    1 dozen skewers, soaked in water
    Directions:
    Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesam...

    Jefferson Adams
    Soba is a Japanese classic. These noodles were originally made with pure buckwheat, which is naturally gluten-free. These days, you can still find pure buckwheat soba noodles at many Asian grocers, or online.
    This version marries gluten-free pure buckwheat noodles, steak, snow peas, and a few other simple ingredients to deliver dish that pays homage to soba's traditional roots.
    Ingredients:
    1 package (8.8 ounces) soba (Japanese buckwheat noodles) 1 pound skirt steak, cut to fit in skillet 1 pound snow peas, stem ends removed 2 large shallots, thinly sliced and separated into rings 6 garlic cloves, coarsely chopped 2 scallions, finely chopped...

    Jefferson Adams
    Cashew chicken is one of my favorite Asian dishes, but it's almost always made with Hoisin sauce, which usually includes wheat flour, so I usually avoid the temptation to order it when I'm out.
    So, recently, just as I was recalling my love of cashew chicken, I remembered the gluten-free hoisin sauce in my refrigerator, and I was off to the races.
    This recipe for cashew chicken is easy to make, and delivers a tasty dish that will please most eaters, and help you to liven up your dinner repertoire.
    Ingredients:
    1 pounds boneless, skinless chicken breast, cut into bite size strips, about 1-inch x ¼-inch each.
    1 tablespoon cornstarch
    ...

    Jefferson Adams
    Celiac.com 03/11/2014 - Here's an easy to make recipe for Thai-style chicken that combines three sauces, onions, peppers, garlic, and, of course, plenty of basil.
    If you like chicken, and you like basil, and you're open to Asian-style dishes, you will likely enjoy this tasty chicken dish. I like to serve it over rice, and I sometimes pair it with a nice Thai-style vegetable curry.
    Ingredients:
    1 pound boneless skinless chicken breast halves, sliced ¼-inch thick 2 small red bell peppers, cut into ¼-inch-wide strips 1 tablespoon cornstarch 1 cup fresh basil leaves, lightly chopped 1 small onion, halved and cut into ¼-inch-thick wedges 1...