Gluten-free Thai Green Curry
This Gluten-Free Thai Green Curry is a delicious and flavorful dish that is perfect for a cozy night in. Made with a creamy coconut milk base and packed with aromatic herbs and spices, this curry is sure to be a hit with your family and friends.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons gluten-free green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup sliced bamboo shoots
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 1 cup fresh basil leaves
- Salt, to taste
Instructions
- In a large pot, heat the green curry paste over medium heat for 1-2 minutes.
- Add the chicken and cook until browned, about 5 minutes.
- Pour in the coconut milk and chicken broth, then add the bell pepper and bamboo shoots. Simmer for 15 minutes.
- Stir in the fish sauce, coconut sugar, and basil leaves. Season with salt to taste.
- Serve the curry over steamed rice or gluten-free noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring spoons Measuring cups
Tools
Stove Serving bowls Serving spoons
Serving suggestions
Serving suggestions: Serve with steamed jasmine rice or gluten-free noodles.
Tips & tricks
Tips: For a vegetarian option, substitute tofu for the chicken.
Cost
$20