Happy Monday all! I hope you’re sufficiently stuffed with chocolate and are on the hunt for something healthy for dinner that doesn’t involve hot cross buns. If so, you’re in the right place! Today I’ve written up a gluten and dairy free Thai curry recipe, which I shared on my Instagram a few weeks ago. It got such a lovely response that I thought I’d type it up as a whole recipe instead. I asked my Facebook page readers to vote on what they’d like to see next- this came first; followed closely by chicken cheesy pasta bake-which don’t worry! I’ll have that up next week.
This recipe was a little bit of an experiment with some free-range chicken; as it started off as a ‘green Thai curry’ but the addition of turmeric and sweet potato soon gave this gluten and dairy free thai curry a lovely rich, yellow colour instead.
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First time making this and already know it’s a winner! 🙌 Turmeric thai l green curry (kind of lost its ‘green’ colour with a bit too much turmeric’!) with free-range chicken from @thedorsetmeatcompany and sweet potatoes. Coconut can be too rich for my gut in full servings-so I used 1/2 the regular amount and 1/2 @alpro unsweetened almond milk-and couldn’t tell the difference! This recipe will be up soon as part of a batch cooking blog post to help you meal plan. Next to test is gluten free, dairy free cheesy chicken bake!
I am a huge fan of Thai food; ever since we visited a few years ago. In fact, one of the most popular recipes on my blog is my Gluten and Dairy Free Pad Thai; so it was definitely time I created another Thai recipe. I’ve replaced the more fibrous veg, with rich in soluble fibre root veg-making this suitable for those on a low fibre diet. The coconut milk is high in fat so this prevents it being low residue.
A few of you have asked why my recipes aren’t always low FODMAP- this one wasn’t when I made but I have put some clear adaptations to make it suitable. However, for the record, I don’t follow the low-FODMAP diet and you can read my thoughts on why that is here.
Turmeric Chicken and Sweet Potato Thai Curry
A delicious gluten and dairy free thai curry- with yummy turmeric and made with chicken and sweet potato.
- 2 sweet potatoes
- 2 medium sized potatoes
- 4 chicken breasts
- a handful spinach (to garnish)
- 2 tbsp olive oil
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 1 tbsp chopped ginger
- 3 tbsp of thai green curry paste
- 1 tbsp of turmeric
- 1/4 tbsp of black pepper
Peel and slice the potatoes and sweet potatoes into small chunks.Place in a pan of cold water and bring to the boil. Then leave to simmer until soft (around 25-30 minutes)
In a separate pan, heat olive oil and then add ginger (chopped and diced) and 3 tablespoons of thai green curry paste
Add coconut milk and almond milk to the pan gradually, stirring as you go to make a smooth mixture. Cook for 3 minutes to bring out flavours.
Dice chicken into small pieces and add to the mixture.
Cover chicken in the milk/curry mixture and fry on low heat for 10 minutes
Sprinkle over turmeric and black pepper
Check the chicken is cooked through (and not pink in the middle). Once cooked it should now be time to add the potato/sweet potato
Finally, add potato/sweet potato the pan and coat well with the mixture.
Take off heat and sprinkle over fresh, chopped spinach. And enjoy!
Nutrition Notes for Gluten and Dairy Free Thai Curry
- I’ve talked a lot about using turmeric in your cooking-adding black pepper and olive oil helps its absorption.
- By using 1/2 almond milk and 1/2 coconut milk; I’m able to lower the contents of the dish. If you are on the low FODMAP diet, Monash allows 1/3 of a can of coconut milk as ‘low’; so simply adjust by adding extra almond milk.
- For an extra fibre boost, add chopped cashews; or blend nut butter into the sauce if you’re trying to increase your fats slowly.
- I used Thai Taste green Thai curry paste- it’s gluten and dairy free but not low FODMAP free. A low FODMAP alternative could be this recipe for Thai green curry paste here or buying this one
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