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Showing results for tags 'curry'.
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Celiac.com 01/11/2025 - Japanese curry, or "kare," is a beloved dish that has become a staple in Japanese households and restaurants. Its origins trace back to the late 19th century when the British Navy introduced curry powder to Japan. Over time, the dish evolved, blending Indian-inspired spices with a uniquely Japanese taste profile. Unlike its spicier Indian counterpart, Japanese curry is milder, slightly sweet, and has a thick, stew-like consistency. It’s often served with rice and a variety of proteins and vegetables, making it a hearty and versatile comfort food. For those who follow a gluten-free diet, enjoying Japanese curry can be a challenge due to the traditional roux, which contains wheat flour. This recipe recreates the iconic flavors of Japanese curry with a homemade gluten-free roux, ensuring everyone can savor this warming dish. Packed with tender chicken, potatoes, carrots, and a rich, aromatic curry sauce, this dish is perfect for a cozy meal that feels like a hug in a bowl. Gluten-Free Japanese Curry Recipe Ingredients For the Curry: 2 tablespoons neutral cooking oil (e.g., vegetable or sunflower oil) 1 pound chicken thighs or beef, cut into bite-sized pieces 1 large onion, sliced 2 medium carrots, peeled and sliced into rounds 2 medium potatoes, peeled and cut into chunks 4 cups gluten-free chicken or vegetable stock 1 apple, grated (optional, for sweetness) For the Gluten-Free Curry Roux: 2 tablespoons gluten-free all-purpose flour 2 tablespoons butter or dairy-free alternative 2 tablespoons gluten-free soy sauce or tamari 2 teaspoons gluten-free curry powder 1 teaspoon gluten-free garam masala 1 teaspoon gluten-free ground turmeric 1 teaspoon gluten-free paprika 1 teaspoon honey or sugar (optional) To Serve: Cooked white or brown rice Pickled ginger or Japanese pickles (optional garnish) Instructions Prepare the Roux: In a small saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste. Add the curry powder, garam masala, turmeric, and paprika. Cook for another minute to toast the spices. Slowly whisk in the soy sauce or tamari until combined. Remove from heat and set aside. Cook the Curry: Heat the cooking oil in a large pot over medium heat. Add the chicken or beef and sear on all sides until lightly browned. Remove the meat from the pot and set it aside. In the same pot, add the onions and sauté until translucent, about 3-5 minutes. Stir in the carrots and potatoes, cooking for another 2-3 minutes. Return the seared meat to the pot. Simmer the Curry: Pour in the stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking. Thicken with the Roux: Gradually stir the prepared roux into the simmering curry. Stir well to ensure it dissolves completely and thickens the sauce. Add the grated apple and honey for sweetness, if desired. Simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt or additional soy sauce if needed. Serve: Ladle the curry over bowls of warm rice and garnish with pickled ginger or Japanese pickles, if using. Serve hot and enjoy! This gluten-free Japanese curry captures the essence of the traditional dish while being accessible to those with dietary restrictions. Its rich, savory-sweet flavors are sure to make it a new favorite at your dining table!
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This recipe is perfect for those who like trying new types of pastas. It has a Thai-style flair that you just can't find in your average Italian recipes. Gluten-Free and Vegan Ingredients: 1 lb. gluten-free pasta 1 tsp. extra-virgin olive oil 1 can Thai Kitchen Coconut Milk 1 tsp. curry powder 1 large orange bell pepper, diced 1 lb. red grapes 2 scallions, thinly slice 1 Tbsp. unsweetened coconut flakes 1 tsp. crushed red pepper flakes 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 1 tsp. fresh lemon zest, plus more for garnish Instructions: Cook pasta according to package directions. Drain; set aside. Meanwhile, combine olive oil, coconut milk and curry powder in a large pan over medium-low heat; cook for 10 minutes, stirring often. Add cooked pasta and cook for another 2 minutes. Remove from heat; transfer to a large serving bowl. Add remaining ingredients; gently toss to combine. Serve warm. Garnish with additional lemon zest.
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Easy Thai-style Coconut Curry Chicken (Gluten-Free)
Scott Adams posted an article in Chinese & Asian
Celiac.com 09/14/2021 - If you're looking for an easy way to turn out a tasty gluten-free dish that make a special meal, coconut curries are a great way to go, and this Thai-style coconut curry chicken is an excellent choice. Ingredients: 4-6 boneless skinless chicken thighs 2 tablespoons coconut oil 1 small yellow onion, chopped 2 garlic cloves, chopped 1 small red bell pepper, thinly sliced 1 tablespoon fresh ginger, minced or grated ⅓ cup gluten-free Thai red curry paste 10 ounces full-fat coconut milk 1 tablespoons fish sauce 1 medium carrot, julienned 1 medium zucchini with skin, julienned 1 tablespoons fresh lime juice Himalayan salt and gluten-free ground black pepper ¼ cup chopped fresh herbs; cilantro, Thai basil and or mint (use any or all, as desired) Instructions: Season chicken with salt and pepper Heat coconut oil in a large pan over medium-high heat. Sear chicken for 2 minutes per side, starting with a skinless side. Transfer chicken to a plate and set aside Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. Cook for 3 - 5 minutes while stirring, allowing the vegetables to soften. Add ginger and stir to combine Add curry paste, coconut milk, fish sauce, carrots, zucchini and lime juice. Bring to boil, reduce heat to simmer and cover. Cook for 2 minutes Return chicken to the skillet, cover and cook over medium heat for 2 - 3 more minutes or until the chicken is cooked through. The length of cooking time depends on the thickness of the chicken. Top with desired herbs and serve over steamed white rice. -
Hi you guys. I just registered my account to let you all know that if you plan to go out or order in, always always call the restaurant ahead to check the ingredients. I had two close calls tonight. Ordered in from doordash and called two thai places to inquire if their curry and pad thai were gluten free. One had soy, fish sauce, & wheat in both, the other did not. I had to make a special request in my order for the gluten free pad thai that had it cause it wasn't available online. I put it all in capital letters for emphasis. Then I called the restaurant back to confirm my special request was noted. They tell me they never saw it on the order. ?. They thanked me for calling and letting them know and made it as I requested. *sigh* This gluten free life is NO joke. You have to constantly be on it or risk the consequences. I didn't even feel like doing these things tonight because I always order thai food (the gluten-free ones) without issue but out of instinct did and inevitably saved myself money and sickness. Just wanted to remind everyone to always call ahead.
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This recipe comes to us from Francis Chu. Materials needed (Size is based on 2 people): * Lamb stew meat 2 pounds (lamb chops; beef are ok). Ginger sliced (100g) Garlic sliced (100g) Curry powder Cloves Ground pepper Salt (2 big tablespoons) Chili pepper (1 tablespoon) Onion chopped (as many as you like) Potato (2 or 3) Five spice powder Aniseed (a few) Dry bay leaves (a few) Direction: Step1: Put sliced ginger and garlic and chopped onion into wok and stir-fry it for 1 minute. Step 2: Then put the lamb stew meat into the wok and Stir-fry it for 5 minutes until it is almost done (the fire has to be strong). Step3: Put 2 tablespoons of salt onto the cooked meat and put curry powder (a thin layer to cover the whole meat). Put ground pepper and chili pepper. Keep stirring (cinnamon powder or five spices powder if desired). Step4: Put a glass of water and clove into the wok, then put potato into it. Cover it with lid. Let it simmer for 20-25 min. (keep stirring every 5 minutes). Step5: Serve with steamed rice. Eat it and enjoy!
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I love just about every type of curry under the sun. Before I started eating gluten-free, one of my favorite curries to make was S&B's Golden Curry. It's an easy, cheap, delicious curry block that is available nearly everywhere I have ever traveled. The S&B company makes a number of delicious curry blocks that I now cannot use because they all contain wheat flour. However, I was shopping at Nijiya market in San Francisco's Japantown recently, when I noticed a red S&B box with Japanese writing. It looked to be an import from Japan. Unlike the other S&B curries, which list wheat flour as an ingredient, this one contained sorghum. The product is called "Curry No Ohji-sama." It comes in a red box with a cartoon of a child with a band of yellow stars across his head. Now, technically this product is not sold as gluten-free, so please evaluate it based on your own personal needs and judgement. The English label listed the following ingredients: Palm Oil, Corn Starch, Dextrin, White Sorghum, Salt, Sugar Beet, Vegetable Paste (Palm oil, pumpkin, carrot, cabbage, sweet corn, spinach, tomato, bell pepper, molokhiya), Curry Powder, Chinese Cabbage Extract Powder, Caramel, Fruit paste (Canola oil, Mango, Pineapple, Passion fruit, Apple, Banana), Yeast extract powder, Sucrose fatty acid esters, Artificial flavor, Paprika color. After my first try, I found that I needed to modify the curry with a bit of additional curry powder, and a dash of soy sauce. However, once I did, the result was a rich, delicious curry that goes great with rice or with your favorite gluten-free noodles. Lastly, this recipe also works well with pork or beef in place of chicken. It is also delicious as a vegetarian dish. Ingredients: 2 tablespoons olive oil 1 chicken breast about 6-8 ounces (substitute pork chop or beef) 1 small onion or ½ large onion, chopped 1 large potato or 2 small potatoes, chopped 1 large carrot, chopped 4-6 Crimini, brown, Shitake, or other button mushrooms ½ cup zucchini 1½ tablespoons of curry powder - I use Trader Joe's. 1 tablespoon gluten-free soy sauce or tamari Directions: Cut vegetables into bite-size pieces. Halve or quarter mushrooms, depending on size. In a medium saucepan, sauté onion in oil over medium heat until soft. Add meat and cook until lightly brown. Add remaining vegetables and sauté for a few more minutes, until vegetables are slightly cooked. Add 2½ cups of water and bring to a boil. Reduce heat and simmer for 15 minutes, skimming off and discarding any foam. Remove from heat. Add S&B curry cubes, curry powder and soy sauce. Cook according to package directions. Serve over rice, or with your favorite gluten-free noodles. Also goes great over quinoa! Makes 4-6 servings.
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Celiac.com 10/27/2015 - Soup season looms large, and this curry chicken soup will surely foot the bill. Chicken, rice, onions, celery and carrots anchor this delightful soup that gets a tangy zing from the addition of some tart apples. Ingredients: 1½ pounds boneless, skinless chicken thighs, trimmed of visible fat 2½ cups chicken stock 2½ cups water 1 large onion, chopped 2 medium Yukon Gold potatoes, parboiled chunks 2 ribs celery, chopped 2 carrots, chopped 2 tablespoons butter 1½ tablespoons yellow curry powder, to taste 1 tablespoon olive oil 2 bay leaves 1½ teaspoons kosher salt ⅓ cup uncooked basmati rice 2 tart apples, cored, peeled, and chopped ¼ cup heavy whipping cream ½ cup plain yogurt as garnish 1½ tablespoons minced chives as garnish Directions: Parboil, rinse and dry potatoes in advance. Heat butter and olive oil on medium high heat in a large stock pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat. Add the chicken thighs and potato chunks, and stir to coat with the curry mixture. Add the stock, water and salt to the pot. Bring to a simmer for about 20 minutes. Remove the chicken pieces from the pot. When the chicken is cooked through, remove from pot and place on a cutting board and allow to cool to the touch. Add the rice and the chopped apples to the soup. Return to a high simmer for about 15 minutes, until the rice is cooked through. While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more. Then stir in the cream. Serve warm with toasted gluten-free bread.
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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. Ingredients: 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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Celiac.com 09/24/2013 - Here's a quick, tasty way to enjoy Thai-style coconut curry on the barbecue. I like to prepare the marinade a day ahead of time, and let the pork marinate overnight, but they're pretty good with just a 30-minute soak before grilling. This is a great way to use up any extra pork chops. Ingredients: 1 pound pork loin or pork tenderloin, cubed ¼ cup coconut milk 1 tablespoon each Thai curry paste 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon sugar 3 tablespoons peanut butter ½ teaspoon red chili sauce ¼ cup cilantro, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemongrass powder 1 teaspoon curry powder ½ teaspoon salt ½ teaspoon white pepper lime wedges as garnish Directions: Puree coconut milk, curry paste, lime juice, peanut butter, sugar and salt. Marinate cubed pork loin in ¼ of the sauce. Skewer pork cubes 3 or 4 to a stick and coat meat generously with dry spices. Grill, basting with ¼ or less of the sauce. Garnish with cilantro and lime wedges, and serve with the rest of the sauce, either alone as snacks, or with jasmine rice and vegetables for a full meal.
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This gluten-free, dairy-free, soy-free dish is a wonderful vegan snack or side dish! Gluten-Free and Vegan Serves 2 Ingredients: 1 large head organic cauliflower 1 ½ tsp. chili powder 1/2 tsp. curry powder 1 tsp. all spice 2 Tbsp. extra virgin olive oil Juice of 1 large orange 1 cup ground pistachios 1 Tbsp. fennel seeds 1/4 tsp. sea salt 1/4 cup fresh oregano, finely chopped Hummus, for serving Directions: Preheat oven to 375 degrees F. Line a baking pan with tin foil. Cut cauliflower into florets. Place into the baking pan. In a small bowl, whisk together remaining ingredients. Drizzle over cauliflower. Roast for 25-30 minutes or until golden brown. Place into the fridge overnight in a glass bowl, covered. Enjoy at room temperature with hummus.
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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 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.
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This recipe comes to us from Michelle RB in the Gluten-Free Forum. Ingredients: 4 teaspoons curry powder 1 teaspoon cumin 1 teaspoon corriander 2 minced garlic cloves 1 large onion diced 1 chicken breast diced 1 pack rice noodles Gluten-free soy sauce 1 red pepper (capsicum) de-seeded and diced Directions: Brown chicken and onions in a pan. Add all of the spices with some hot water and cook the mix for about 10 minutes - add water if necessary so that it won't dry out. Meanwhile, cook rice noodles according to packet instructions. Add red pepper to mix and let cook for about a minute, then drain the noodles and add to the curry pan and add soy sauce to taste. Mix well to coat noodles in curry sauce and serve.
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This recipe comes to us from Carrie in Canada. 1 tablespoon fresh lime juice 1 ginger root, minced 4 fresh tomatoes, blended until juice (I cut them up into small pieces and use a garlic press) 3 cloves of garlic, minced 5 green onions, diced 1 onion, diced 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric 2-3 tablespoons of honey (add more or less depending on taste) 2-3 tablespoons of olive oil Optional: 1-2 cups of vegetables, shrimp, or other meat. Cook onions, garlic, and ginger root in the oil until done. Add tomato juice, spices, honey, and lime juice. Add vegetables or shrimp and simmer until done. Serve over basmati rice.
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