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Showing results for tags 'thai-style'.
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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. -
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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Thai-style Three Sauce Basil Chicken (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
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 teaspoon chopped garlic 1 teaspoon red pepper flakes coconut oil, for stir-fying cilantro springs for garnish salt and pepper to taste Sauce 1 2 tablespoons gluten-free fish sauce 2 teaspoons sugar 2 tablespoons gluten-free soy sauce Sauce 2 2 tablespoons gluten-free oyster sauce (Lee Kum Kee - Choy Sun) 4 tablespoons water 1 teaspoon chili paste Sauce 3 1 teaspoon cornstarch 2 tablespoons water Directions: Rinse chicken pieces and pat dry with paper towels. In a medium bowl, mix cornstarch, salt and pepper. Toss in chicken strips and toss until well-coated with cornstarch. Heat oil in wok. Stir-fry onions and peppers until soft. Remove and keep warm. Add oil to wok as needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring each time to fully coat. Add cooked vegetables back and stir to coat. Add basil, stirring just until hot-crisp, and beginning to wilt. Garnish with cilantro and serve immediately over rice. -
Thai-style Chicken and Beef Satay (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 08/13/2013 - These Thai-style beef and chicken skewers are a big hit at parties and barbecues. They taste great with peanut sauce, and will deliver big flavor and lots of smiles every time I make them. That said, this dish carries a peanut alert! Because of this, I always check ahead before bringing the more traditional version with peanuts and peanut sauce in any group situations. Depending on the situation, I will bring the substitute dipping sauce along with the peanut sauce, or just drop the peanuts altogether, as needed. That said, these are easy to make, delicious, and always a crowd-pleaser. Enjoy! Chicken Satay Ingredients: 1 pound skinless, boneless chicken, cut into strips ½ cup canned coconut milk 2 teaspoons ground coriander 1½ teaspoon yellow curry powder 1½ teaspoon fish sauce ½ teaspoon chili oil 1½ tablespoon chopped fresh cilantro 2 tablespoon chopped unsalted peanuts 1 dozen wooden skewers, soaked in water for 20 minutes 1¼ cup gluten-free Thai peanut sauce In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Throw out marinade. Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce, or substitute sauce below, for dipping. Beef Satay Ingredients: 1 pound flank steak, sliced thin 2 tablespoons each lime juice and fish sauce 1 tablespoon each sugar and hot chili sauce 3 tablespoons cilantro Directions: Mix lime juice, fish sauce, sugar, hot chili sauce, and cilantro. Add thin slices of flank steak, cover and marinate up to 12 hours in refrigerator. Skewer and grill beef for 2 to 3 minutes per side, until no longer pink. Serve with cilantro and peanuts, jasmine rice, and peanut sauce for dipping. Peanut Sauce Ingredients: 1 can regular coconut milk (13.5-ounce--NOT reduced fat) ¼ cup Thai red curry paste ¾ cup unsweetened pure creamy peanut butter (peanuts only, no other ingredients) 1½ teaspoons salt ¾ cup sugar ½ cup water 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, rice or anything other kind of vinegar) Directions: Put ingredients into a medium sauce pan on medium heat and whisk until it comes to a very gentle boil. Reduce heat to low, and simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat, allow sauce to cool to about room temperature, and serve with satay. **Note: Here's an alternative to peanut sauce for dipping. Peanut-free Dipping Sauce 1 cup sugar ½ cup water ½ cup white vinegar 2 tablespoons garlic, finely chopped 2 tablespoons gluten-free fish sauce 1½ teaspoons chili sauce 2 tablespoons lime juice Directions: Mix sugar water and vinegar in a small saucepan. Boil for 5 minutes. Lower heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Remove from heat. Cool and add lime juice and shredded carrot. Serve.- 2 comments
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Celiac.com 08/29/2013 - Eating grilled meat or seafood off sticks is a rite of passage in Thailand. Street-side food stands are ubiquitous in Bangkok, and offer a mind-boggling variety of options. Those options often include a delicious ground pork grilled on skewers and served hot. These Thai-style pork skewers are super easy to make and disappear fast at grilling sessions. Ingredients: 1 pound ground pork 3 tablespoons chopped mint 3 tablespoons cilantro 3 tablespoons basil 1 shallot, minced 1 hot chile, minced 2½ tablespoons gluten-free fish sauce 2½ tablespoons lime juice Directions: In a large bowl, mix ground pork, chopped mint, cilantro, basil, minced shallot, hot chile, fish sauce and lime juice. Form balls of the mixture into 2-inch ovals; place 1-2 per skewer and grill until done. Serve.
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