Yep, I’ve stolen another one of Mark’s recipes! This time it’s his gluten free Thai red curry recipe, including his top secret homemade Thai red curry paste. This recipe is dairy free and can easily be made vegan and low FODMAP too!
This is actually a pretty new one on the menu for us – I recently made it in my ‘what’s for dinner?’ series on YouTube and you guys have been asking me for the recipe ever since… so here’s Mark’s gluten free Thai red curry recipe!
Now, ever since I bumped into so many of you beautiful people at The Allergy and Free From Show last week, I’ve been trying my best to post a few more dinner recipes on the blog.
Why? Well, so many of you told me how much you appreciate those quick mid-week meals when you’re hangry in a hurry.
(and Mark’s gluten free Thai red curry recipe is definitely one of those!)
So I recreated Mark’s new creation myself, took some snaps and here I am writing it up. For once, I actually did what I said I would, instead of procrastinating for several years along the way. Hooray!
So, what is this curry like? Well, it’s hard to describe as there’s soooo much flavour in that homemade Thai red curry paste… but I’ll try!
First of all, it’s warm, mildly spicy and incredibly creamy thanks to that coconut milk.
Also, there’s a little nutty note in there from the groundnut oil AND some wonderful sweet and sour flavours thanks to the fish sauce against lime juice/palm sugar.
And the beautiful thing is that the aubergine then absorbs ALL of that flavour and then some… honestly, this might be one of the best things Mark has ever made!
But does making a homemade Thai red curry paste then equal tons of blending, blitzing and grinding of herbs and spices? Heck no!
(I’ll tell you now, Mark is way too lazy for that!!)
Instead, he uses what he always has for creating curry pastes – minced pastes that you can buy in tubes and little jars.
Like this for galangal, this for lemongrass, this for chilli paste and also – here’s what Mark uses for palm sugar. It means that all you need to do is measure them out on a spoon and… boom. That’s it.
Oh and if you’re vegan, here’s a link to a vegan fish sauce you can buy in Waitrose FYI.
Also yes, you can buy everything for this recipe in the supermarket – no hunting in Chinese supermarkets or anything like that… even though Mark does love to do that!
Ok, so here’s Mark’s gluten free Thai red curry recipe!
For your curry paste
- 1 tbsp minced galangal or minced ginger
- 1 tsp minced chilli
- 1 tsp minced lemongrass
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp garlic-infused oil
- 1 tsp fish sauce (see link in blog post above for vegan alternative)
- 2 tsp lime juice
- 1 tsp palm sugar
- 1 large aubergine
- 1 400ml tin coconut milk (if low FODMAP, see guidance notes below)
- 1 tbsp of cornflour mixed in 2 tbsp of cold water
- handful of fresh chives
- 2 tbsp groundnut oil
- 1 large chicken breast finely diced (optional)
- Start by chopping your aubergine into cubes. The smaller they are, the quicker they will cook! I aim for 1.5cm cubes.
- Next, grab a small bowl and combine together all of the ingredients for your homemade Thai red curry paste. Ensure it's all well mixed and combined.
- Begin frying your aubergine cubes in the groundnut oil until they have a little colour to them.
- Then add the curry paste mix and ensure all the aubergine is well coated.
- Add in an entire tin of coconut milk and mix around for 30 seconds or so.
- Bring to the boil and then simmer with a lid on until the aubergine is cooked. This should take around 20 minutes. Add in your finely diced chicken after 10 minutes if you fancy it.
- Finally, add your cornflour mixture to the sauce and gently stir until it thickens. Add your freshly chopped chives and serve up with sticky Jasmine rice.
If you fancy adding chicken to this recipe, just add in your cooked chicken after the aubergine is cooked and continue the recipe as instructed.
During the elimination phase of the low FODMAP diet, only 80ml of full-fat coconut milk is considered a safe serving size. Using light coconut milk improves this - that means that you will be able to have at least a quarter of the sauce that this recipe yields as a safe serving size. Remember, this is only important for the elimination phase of the diet!
75g is a safe serving size of Aubergine during the elimination phase of the low FODMAP diet.
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Oh and don’t forget to pin this for later!