Easy Gluten-Free Curry Recipe (Best Flavor)

Name: Easy Gluten-Free Curry Recipe (Best Flavor)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tablespoons (30 mL) oil ((I use coconut oil)); 1 medium shallot (finely chopped); 1 tablespoon (6 g) minced gingerroot; 2 pounds (1 kg) boneless, skinless chicken thighs (cut in bite-sized pieces); ¼ teaspoon salt; ⅛ teaspoon ground pepper; 3 tablespoons (45 mL) gluten-free fish sauce; 2 teaspoons (4 g) curry powder; 3 medium carrots (sliced on diagonal in ½-inch slices); 1 medium sweet potatoes (peeled and cut in 1-inch pieces); 14 ounce coconut milk; 1 tablespoon (30 mL) honey; 1 red bell pepper (seeded and cut in 2-inch pieces); ⅓ cup (5 g) fresh cilantro (chopped); 1 tablespoon (6 g) lime zest (zest of 2 limes); 1 tablespoon (15 mL) lime juice; rice (for serving); optional Sriracha or crushed red pepper (for spiciness)

6 steps

Prep:15minCook:20min

Whether you are looking for the best gluten-free curry recipe or wondering if celiacs or those on a gluten-free diet can eat curry, you'll find it all here! Not only does this easy coconut chicken curry make a quick gluten-free dinner to satisfy the whole family, but it's made without curry paste so it's simple, highly-adaptable to different tastes, richly flavored and dairy-free!

Updated at: Thu, 21 Nov 2024 12:27:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories532.3 kcal (27%)

Total Fat32.7 g (47%)

Carbs22 g (8%)

Sugars10.5 g (12%)

Protein40.1 g (80%)

Sodium1059.7 mg (53%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 tablespoonsoil

I use coconut oil

1Shallot

Medium, finely chopped

6ggingerroot

minced

2 poundsboneless skinless chicken thighs

cut in bite-sized pieces

¼ teaspoonsalt

⅛ teaspoonground pepper

3 tablespoonsgluten-free fish sauce

4gcurry powder

3carrots

medium, sliced on diagonal in 1/2-inch slices

1sweet potatoes

medium, peeled and cut in 1-inch pieces

14 ouncecoconut milk

1 tablespoonhoney

1red bell pepper

seeded and cut in 2-inch pieces

⅓ cupfresh cilantro

chopped

6glime zest

zest of 2 limes

1 tablespoonlime juice

rice

for serving

Sriracha

optional, or crushed red pepper, for spiciness

Instructions

Step 1

When making curry it's always best to have all your ingredients prepped beforehand since it cooks up quickly. This is also a good time to begin cooking the rice.

Step 2

Heat a large deep skillet over medium-high heat. Add the oil to heat, then the shallots, ginger, and chicken. Sprinkle the salt and pepper over everything. Cook and stir for about 4 minutes, or until the chicken is just opaque, but not cooked through.

Step 3

Add the fish sauce and curry. Warning - at this point it smells awful, but trust the process! It will delish! Cook for 1 minute and then stir in the carrots and sweet potatoes.

Step 4

Lower to medium heat and stir in the honey and coconut milk. The coconut milk may be a combination of solid and watery liquid. Add it all to the pan. Stir to combine and bring to a boil.

Step 5

Lower the heat until the sauce is gently simmering. Slightly cover and cook for 10-12 minutes, stirring every few minutes. Cook until the potatoes are fork tender.

Step 6

Remove the lid and stir in the peppers. Simmer, uncovered, for 5 minutes, stirring occasionally. Lastly, stir in the lime juice, lime zest, and cilantro. Serve over rice.

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