I went to Thailand late last year, and it was possibly one of the hardest places I have been in terms of eating. Hardly anyone understood my translation card which made it near impossible to eat anything - I lived on steamed veggies and rice for 2 and a bit weeks (apart from in Koh Tao where we found the best little restaurant who labelled everything GF!).
So, I decided to adapt a well known classic Thai dish, Chicken Red Thai Curry into something that us coeliacs can eat - and my god was it good!
I cheated a bit and didn't make my own paste, but Waitrose Red Thai Curry Paste is a great alternative to those of you, who like me don't get in from work until late!
3 tbsp of rapeseed oil
3 large chicken breasts, diced
1x Waitrose Cooks Ingredients Red Thai Curry Paste (100g)
1 large white onion, diced
3 spring onions, sliced length ways
1 green chili sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 cloves garlic, crushed
1/2 lemon zest and juice
1 tbsp gluten free tamari (soy sauce)
1 handful of fresh Thai basil
1x can of coconut milk (400g)
Crushed black pepper to taste
1. In a large pan heat the rapeseed oil and then add the diced white onion and sweat (you don't want them to brown)
2. Add the diced chicken and brown
3. Add the whole jar of the Red Thai Curry Paste and your crushed garlic cloves and sliced green chili and cook off for 2 mins
4. Roughly chop a handful of Thai basil and add to the pot along with the spring onion
5. Add in the coconut milk and simmer, then squeeze the half lemon and add the zest
6. Season to taste with the soy and black pepper
7. cover the pot with a lid and simmer for approx 10-12 mins, while you are doing this you might want to start your plain white rice.
8. You want the veggies to be really crispy, so these are added with 3 mins to go until finished.
Serve how you wish, with a sprinkling of sprint onion and Thai basil to garnish - it really is delicious and would make a fantastic valentines meal for your loved one.
Thank me later
T :) x