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  • 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)


    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.


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    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.

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    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.

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    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.

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  • About Me

    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, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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