My lovely friends and family have been inundating me with fabulous cookbooks ever since my gluten allergy diagnosis back in September and now nearly 7 months on I’m going great guns and have fully adjusted to a gluten-free life. It’s incredible what a difference it’s made – so much more energy, haven’t felt bloated since, no more afternoon dips and am sleeping better just for starters.
I’m definitely not a health-freak though by any means and as much as I try to convince myself that eating healthily comes naturally to me, the reality is it’s definitely a conscious effort and so some of the more scary dishes are not my bag at all (spiralised courgette salad on a winter’s evening is YAK!)
So armed with some random leftovers in the fridge I opted for my very own recipe and threw together the tastiest thai chicken curry and here’s how to make it if you fancy having a go:
Ingredients (serves 2-3)
-2 chicken breasts, diced
-a bunch of salad onions, cut into 3 cm long pieces
-a packet of baby corn, chopped
-2 red chillies, finely chopped
-a small piece of ginger, finely chopped
-half a can of coconut milk
-2 tablespoons of red thai curry paste
-a bunch of coriander, finely chopped
- Cook the chicken in a deep frying pan or wok for about 5 minutes. I like to use toasted sesame oil but you can either go without or use an oil of your choice
- Add the coconut milk, reduce the heat and simmer for around 10 minutes until it has thickened, before adding the curry paste and mixing through.
- Next, add the spring onions, sweetcorn, chillies and ginger for another 10 minutes. By now the sauce should be lovely and thick.
- Finally, mix the coriander through for a lovely fragrant, simple and delicious curry.
I served it with brown rice, I’m allergic to regular rice and have really adapted to brown which is healthy and high in fibre. I’m not sure I’ll ever make a food photographer, mainly because after a day of work and in the dark I’m more interested in eating than taking pictures but hopefully you can see how tasty this was.