No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Quick Thai Panang Curry (Gluten-Free)

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.

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)

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Gloria Brown
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
03 May 2009 6:30:15 AM PST
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.)




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I wish I had been diagnosed at 19. In retrospect, I was having symptoms as a 16 year old, and didn't get diagnosed until I was almost 30. That delay created a lot of havoc, and other problems that are now permanent (an aggressive case of rheumatoid arthritis and violent reactions to contamination...

From the Chicago Celiac Disease Center which is one of the premier celiac disease research & treatment centers in the world: Are you scheduled for a biopsy? Are you eating gluten? Any changes in your diet can affect the accuracy of your biopsy result...

My panel was the same as yours........all tests positive by large numbers so you can consider yourself a Celiac. Are you very symptomatic? I will add that I did not eat Whole Foods exclusively when healing. I needed to gain weight badly so ate gluten-free bread and a few other things that ...

My allergist did suggest I cut out gluten right away, but I?ll call the GI tomorrow and discuss that. Thank you!

He only did 2 of the full panel & you are positive on one of them, the DGP IgG. It only takes one positive to move on to an endoscopy. Here's the full celiac serum panel: Anti-Gliadin (AGA) IgA Anti-Gliadin (AGA) IgG Anti-Endomysial (EMA) IgA Anti-Tissue Transglutaminase (tTG) Ig...