Dairy, Garlic and Gluten Free | Prep time: 1 hour | Cooking time: 30 min | Serves 4
Tools required for this recipe:
- Measurement and stirring utensils
- Blender (hand blender is okay but a food processor is better if you have one)
- 1 large pan
Curry Paste
- 2 stalks Lemongrass
- 2 + Pickled jalapeno slices, deseed
- 6 Spring onions, green part only, chopped
- ½ teaspoon Ground ginger or galangal
- ½ cup Fresh coriander leaves & stems, chopped
- 3 tablespoons Dried basil
- 1 teaspoon Garam masala powder
- 1 teaspoon Celery salt
- 1 teaspoon Fish sauce
- 125 ml Lime juice
- ½ teaspoon Ground black pepper
- 2 tablespoons Coconut oil
Chicken Curry
- 600g Chicken breasts, cut to bite sized pieces
- 200 ml Coconut cream
- 320 ml Chicken stock
- 2 teaspoons Fish sauce
- 2 Green capsicums (bell peppers), cut into strips
- 2 Zucchini, sliced
- 2 Spring onions, green part only, sliced
Making the paste
Place all of the curry paste ingredients together in a blender and blend until it’s smooth. You may need to stop and push the sides down with a spoon to ensure that all of it has been mixed smoothly.
Note: This paste is good in an airtight container in the freezer for up to 6 months.
Making the curry
- Place the curry paste in a large pan and warm it up on low heat for 2-3 minutes.
- Add the chicken to the pan and stir, coating it in the curry paste. Cook for another 5 minutes on medium heat.
- Add the coconut cream, chicken stock and fish sauce. Bring to the boil and keep it there for 2 minutes.
- Turn the heat down, add the capsicums, zucchini and spring onions and simmer for at least 15 minutes or until the sauce thickens.
Notes
- This curry will freeze well for up to 3 months.
- This recipe goes quite well with coconut sticky rice as it tones down the spice a bit.
- Giving credit where it’s due: The original recipe that I used to base this on is by Sarah Nevins and can be found here.
glutenfreebliss.cooking 