Thai Red Curry (gluten free, dairy free)

We make this five star Thai Red Curry regularly. It calls for slightly less common ingredients, like kaffir lime leaves and lemongrass, but it’s absolutely delicious, with the right amount of spiciness. It’s naturally gluten-free and thanks to the coconut milk even dairy free.

Meet the ingredients

Coconut milk as the base creates a creamy and smooth texture that perfectly balances the bold flavors of the curry paste. The red curry paste brings a vibrant, spicy kick that is essential for authentic Thai flavor. A touch of sugar adds a hint of sweetness.

The chicken breast is first browned in the pan, which makes it stand out both in color and flavor. We use garlic-infused oil and ginger paste are to sauté the chicken, infusing it with rich, aromatic flavors.

Fresh vegetables add both color and texture to the curry. Snow peas, roughly chopped, provide a satisfying crunch and a slight sweetness that contrasts nicely with the spice of the curry paste. Add kaffir lime leaves and lemongrass stalks for their distinctive, citrusy aroma and flavor. Bruising the lemongrass releases its essential oils, which permeate the curry and give it that unmistakable Thai fragrance.

To finish, we stir in a handful of chopped cilantro, adding a fresh, herby note that lifts the entire dish. Cilantro not only enhances the flavor but also adds a vibrant green color, making the curry visually appealing as well.

No Thai curry is complete without a serving of jasmine rice. This fragrant rice, with its delicate floral aroma, pairs perfectly with the rich and spicy curry. It soaks up the flavorful sauce, ensuring every bite is infused with deliciousness.

Making Thai Red Curry is straightforward and fun. After sautéing the chicken, mix in the sauce ingredients and bring everything to a boil. Adding the snow peas, kaffir lime leaves, and lemongrass lets the flavors meld together beautifully as they simmer. Adjust the consistency to your liking, whether you prefer it more soupy or on the saucy side.

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Thai Red Curry (gluten free, dairy free)

Flavorful gluten-free, dairy-free Thai Red Curry with fresh ingredients and spices.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 535

Ingredients Equipment Method

Ingredients

  

Sauce ingredients

• 1 can light coconut milk 400 ml
• 4 tbsp thai red curry paste 96 g
• 1 cube chicken stock 7’s
• ¾ cup water
• 2 tsp sugar 9 g
• ½ tsp salt
• ground black pepper

Chicken ingredients

• 650 g chicken breast thinly sliced against the grain
• 1 tbsp garlic infused oil
• 1 tsp ginger paste

General ingredients

• 140 g snow peas roughly chopped
• 4 kaffir lime leaves
• 2 stalks lemongrass bruised
• handful cilantro chopped

Rice

• 280 g jasmine rice 70 g per serving
• 2 ½ cup water
• 1 tsp salt

Equipment

• 1 large pan

Method

 

1. Mix all sauce ingredients.
   1 can light coconut milk, 4 tbsp thai red curry paste, 1 cube chicken stock, ¾ cup water, 2 tsp sugar, ½ tsp salt, ground black pepper
2. Mix chicken ingredients.
   650 g chicken breast, 1 tbsp garlic infused oil, 1 tsp ginger paste
3. Sautee chicken until slightly browned – ca 8 mins.
4. Add sauce and bring to boil.
5. Start making rice according to instructions (MW 500W / 16 min).
   280 g jasmine rice, 2 ½ cup water, 1 tsp salt
6. Chop snowpeas and bruise lemongrass with the dull side of a large knife.
   140 g snow peas, 2 stalks lemongrass
7. Add snow peas, lemongrass and kaffir leaves to the pan.
   4 kaffir lime leaves
8. Reduce (ca 10 mins for soupy consistence, 15 mins for more saucy consistence).
9. Remove the lemongrass and kaffir lime leaves. Add cilantro, stir and serve over rice.
   handful cilantro