I am a curry lover and I love all kinds of curry. Likewise, Thai green curry chicken is definitely my favourite Thai curry. Besides, they consider green curry as the greatest well-liked traditional curry in Thailand. It differs from the curries of other countries by its green colour and sweetness. Usually, spiciness differs depending on the cook’s palate. And green curry tends to be more aromatic and spicier than the gentler red curries and yellow curry. Furthermore, it is also spicier than other types of Thai curries like Panang curry, Massaman curry, and sour curry. Normally, they use chicken, roasted duck, beef, pork, or seafood in Thai green curry. Plus they add fresh ingredients comprising of coconut milk, Thai green curry paste, soy sauce, fish sauce and sugar. Then they add vegetables like Thai eggplant, bamboo shoots, asparagus, eggplant, aubergine, peas and beans to the dish.
Gluten Free Thai Green Curry Chicken
This is an all versatile dish, you can include any of your favourite meat and vegetables in this delicious curry. For my gluten free Thai green curry chicken, my main ingredients are chicken breasts, green beans and peas. Cooked in an aromatic homemade Thai green curry paste. Alternatively, you can also use skinless and boneless chicken thighs. Traditionally, in addition to chicken, they use beef, lamb or pork as popular meat options. As well as prawns as the popular seafood option for Thai green curry. However, if you are vegan or vegetarian, you can also use tofu as a substitute for meat and seafood. Likewise, my green curry recipe is not only gluten free. But also corn free, dairy free, egg free, nut free and low carb.
You may also like my other gluten free curry recipes:
- Grilled Curry Chicken Thighs;
- Malaysian Lamb Curry;
- Prawns and Pineapple Curry;
- Malaysian Curry Laksa (King Prawns and Chicken Laksa);
- Malaysian Chicken Curry (Kari Ayam); and
- Beef Rendang.
Thai Green Curry Chicken
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 kg skinless and boneless chicken breasts (or thighs) trimmed and cut into 1.5 inch pieces
- 3 tablespoons Thai green curry paste
- 250 g frozen baby green peas
- 250 g frozen baby green beans
- 2 medium red tomato diced into 1 inch pieces
- 400 ml gluten free coconut milk
- 2 tablespoons gluten free fish sauce
- 2 tablespoons gluten free light soy sauce
- 2 teaspoons stevia
- lime wedges
- steamed basmati rice to serve
Instructions
- Heat up a wok with 4 tablespoons of extra virgin olive oil on medium heat. Add the green curry paste and tomato and stir-fry for 3 minutes or until aromatic.
- Add the chicken and stir-fry for 5 minutes. Then add the coconut milk and bring to a boil, then turn the heat to low and simmer lightly for 15 minutes.
- Add the fish sauce, soy sauce and stevia to the curry and stir well.
- Add the baby peas and baby beans to the curry and bring to a boil and turn off the heat once the curry is boiling so that the vegetables will not overcook.
- Serve with steamed basmati rice and lime wedges.
Equipment
Notes
