Thai Curry with GF Naan

Watch out for the red Thai peppers! They are so hot... and delicious. This recipe is gluten-free and perfect for the Low FODMaP diet.

Thai Curry with Chicken & Veggies

  • 8 boneless skinless chicken thighs, cut up
  • 2 small zucchinis, cut in wedges
  • 1 sweet red pepper, cut in strips
  • 1 can bamboo shoots
  • 2 carrots, cut diagonally & steamed lightly
  • 2 celery stalks, cut diagonally
  • 1 cup tiny tomatoes (or cut a large one)
  • 1 cup green beans
  • 1 cup spinach, chopped coarsely
  • 1 1/4 cups coconut milk (use the rest of the can in the curry paste & naan bread)
  • 2-3 lime leaves
In a blender mix for the curry paste:
  • 1-3 chillies (green or red)
  • 2 tablespoons chopped ginger
  • 1/2 cup cilantro (or more)
  • 1/2 cup Thai basil
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp ground white pepper
  • 4 tsp fish sauce
  • 1Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 Tbsp maple syrup
  • 1/4 cup coconut juice
  • (optional: 2 lemon grass stocks chopped or 1/4 cup green onion)
In 2 Tbsp oil, cook boneless, skinless chicken thighs, then add the curry paste.
Add chopped zucchini, red pepper, bamboo shoots, steamed carrots, celery, tiny tomatoes, spinach, green beans.
Stir in coconut milk, lime leaves, and heat until veggies are tender crisp.
Add a couple handfuls of spinach leaves, coarsely chopped. Stir in, cover and turn off the heat for just a minute to wilt the spinach.
Serve with rice. ... or my homemade gluten-free flatbread.

Gluten Free Naan Bread

  • 1/2 cup warm water (110F)
  • 1 Tbsp sugar
  • 2 tsp yeast
  • 1/2 cup coconut milk
  • 3/4 cup white rice flour
  • 3/4 cup brown rice flour
  • 1/3 cup tapioca starch (plus more for dusting)
  • 1/2 cup corn starch
  • 2 tsp xanthan gum
  • 1/4 tsp baking powder
  • 1/4 cup light cooking oil (I use Rice Bran oil)
  • 2 eggs lightly beaten
Mix sugar and warm water. Add yeast and stir in. Set aside 5 minutes until bubblyIn large bowl mix dry ingredients.
Add buttermilk, eggs and oil to yeast mixture & stir. Add to the dry ingredients and stir into a soft dough, about the consistency of mashed potatoes. Allow to rest 20 minutes.
Heat a cast iron skillet on the stove until a drop of water sprinkled on the pan sizzles.
Sprinkle 2 Tbsp tapioca starch on clean flat surface and scoop about 1/3 cup of the dough on the surface (will be about 1/8th of the dough) Knead a little and flatten a bit. Using a wide, thin spatula, transfer to the skillet. Immediately flatten and spread out in the pan taking care not to burn your arm on the pan sides!
Fry on each side for about 1 1/2 to 2 minutes per side.
Repeat with the remaining dough adding tapioca starch as needed to the surface for kneading.
Serve warm with your curry or just with butter. So soft and delicious!

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