Gluten Free Thai Red Chicken Curry

Posted , in Dinner

Serves: 4

Prep Time: 15 MINS

Cook Time: 30 MINS

Gluten Free Thai Red Chicken Curry

A Thai red curry makes a delicious change in your midweek meals, and freezes really well if you make in batches. Serve up with sticky or jasmine rice or rice noodles.


  • 8 boneless chicken thighs, skin off and cut into chunks
  • 1 tbsp vegetable oil
  • 6 tbsp gluten free red curry paste
  • ½ tsp garlic puree
  • 800ml coconut milk
  • 1 thumb sized piece of ginger, grated
  • 1 red chilli, sliced
  • ½ tsp brown sugar
  • 1 tbsp fish sauce
  • Coriander to serve


    1. Heat a large pan over a medium heat, and fry the garlic puree with the ginger for a couple of minutes before adding the curry paste.

    2. Cook the paste for a few minutes, mixing it around the pan to coat, then pour in the coconut milk and bring to the boil.

    3. Reduce the liquid to a simmer, the oil will rise to the top of the liquid, which is fine. Now add in the chicken thighs and continue to simmer until cooked, which should take about 15 minutes.

    4. Add the pinch of brown sugar and the fish sauce. Taste to see if you prefer it saltier in which case you can add more fish sauce, or sweeter, add more sugar.

    5. Bring to the boil and add in the chilli and coriander.

    6. Serve up in bowls with sticky rice and an additional sprinkle of coriander for garnish!

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