Spicy Thai Red Chicken Curry

I went to Thailand late last year, and it was possibly one of the hardest places I have been in terms of eating. Hardly anyone understood my translation card which made it near impossible to eat anything - I lived on steamed veggies and rice for 2 and a bit weeks (apart from in Koh Tao where we found the best little restaurant who labelled everything GF!).

So, I decided to adapt a well known classic Thai dish, Chicken Red Thai Curry into something that us coeliacs can eat - and my god was it good! 

I cheated a bit and didn't make my own paste, but Waitrose Red Thai Curry Paste is a great alternative to those of you, who like me don't get in from work until late! 

Ingredients: 

3 tbsp of rapeseed oil 

3 large chicken breasts, diced 

1x Waitrose Cooks Ingredients Red Thai Curry Paste (100g)

1 large white onion, diced

3 spring onions, sliced length ways

1 green chili sliced 

1/2 red pepper, sliced

1/2 yellow pepper, sliced

3 cloves garlic, crushed

1/2 lemon zest and juice

1 tbsp gluten free tamari (soy sauce)

1 handful of fresh Thai basil 

1x can of coconut milk (400g)

Crushed black pepper to taste 

Method:

1. In a large pan heat the rapeseed oil and then add the diced white onion and sweat (you don't want them to brown)

2. Add the diced chicken and brown

3. Add the whole jar of the Red Thai Curry Paste and your crushed garlic cloves and sliced green chili and cook off for 2 mins 

4. Roughly chop a handful of Thai basil and add to the pot along with the spring onion

5. Add in the coconut milk and simmer, then squeeze the half lemon and add the zest 

6. Season to taste with the soy and black pepper

7. cover the pot with a lid and simmer for approx 10-12 mins, while you are doing this you might want to start your plain white rice. 

8. You want the veggies to be really crispy, so these are added with 3 mins to go until finished. 

Serve how you wish, with a sprinkling of sprint onion and Thai basil to garnish - it really is delicious and would make a fantastic valentines meal for your loved one. 

Thank me later 

T :) x

Chinese Take Away - Made at Home

Takeaways. A nightmare for those with allergies and auto immune conditions like me.

But, you can just as easily make it at home…and it doesn’t take forever to prep!

My free from sticky salmon with egg fried rice and Chinese stir-fried vegetables was a hit – why not try it for yourself?

Sticky Salmon

Ingredients:

Tamari (2 tbsp)

Thumb size piece of ginger – grated

half 1 red chilli

half 1 green chilli

Chinese 5 Spice  (1 tsp)

Clear Honey -(1 tbsp)

Garlic cloves, minced (2 cloves)

2 Salmon fillets

Method:

In a small bowl, mix together all the ingredients with a fork to ensure they are all combined.

Make small tinfoil parcels for your salmon fillets, and marinate the fillets for at least 30 mins in the fridge.

Bake in the oven for 25 mins (in the parcel)

The last 5 mins, uncover so the salmon can caramelise.

Egg Fried Rice

Ingredients:

Cold precooked long grain white rice (300g)

Generous glug if vegetable oil

3 spring onions, sliced

half 1 white onion

Fresh ground pepper to taste

Tamari (1 tsp)

3 eggs whisked

2 handfuls of frozen peas (defrosted)

Method:

Heat the oil in a wok until smoking hot

Quickly fry the onion and spring onions, no more than 1 minute

Add the pre cooked rice and coat with the oil

Push the rice to one side, and add the egg – whisk with a chopstick or end of a wooden spoon (works just as well) – mix in with the rest of the rice and add the defrosted peas

Add pepper to taste and mix in the tamari before serving.

Chinese Stir Fried Vegetables

Ingredients:

2 Bok Choi

Half Broccoli (pre cooked for 4 mins)

small piece of ginger grated

2 garlic cloves

vegetable oil to coat pan

tamari (a few drops)

half red chili chopped finely

half green chili chopped  finely

Method:

Heat the oil in a wok until smoking hot

add the ginger, garlic and chopped chili’s

add your Bok Choi and cook in the oil for 6 mins until the stalks are almost transparent

add the broccoli and the tamari

and Voila….plate up and it’s ready to devour.

No preservatives, no monosotium glutomate (MSG), totally gluten free and yummy for those days when you crave a takeaway but want to be good.

 T x