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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.Â 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
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)
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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