Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta where she lives with her husband. Her son is currently attending the University of Victoria. Cinde became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. As a passionate home cook she encourages everyone to just get in the kitchen and cook. Food restrictions are real and learning to accommodate them is an important skill. Visit www.everydayglutenfreegourmet.ca or follow her on social media:
New to Thai cooking? Learn the basics at Every Day Gluten-Free Gourmet Teaches Us About Thai Food
In the twenty years since my husband and I visited Thailand, Thai cuisine has become popular in North America. And why wouldn’t it be? Just the mention of Thailand conjures up images of tantalizing Thai Yellow Chicken Curry. Enjoy my version of this gluten-free delicacy!
Thai Yellow Chicken Curry
The luscious, creamy coconut sauce in this dish would be considered mild by Thai standards. The ginger and red chiles added near the end infuse some heat and flavour into the sauce but are left large enough to be visible so they are not eaten.
Thai chicken curries are traditionally made with cut pieces of chicken with the bone-in. I prefer to make this recipe with boneless, skinless chicken breasts or thighs cut into bite-size pieces. It makes it easier to eat and for me…it’s all about the sauce.
Be sure to serve plenty of rice with this dish to soak up the sauce. Any rice will do but fragrant Thai Jasmine rice is a variety worth searching for. Serve this chicken curry with a green vegetable like bok choy or green beans. Enjoy!
- 6 boneless, skinless chicken breasts or 12 bone-in chicken thighs cut in half through the bone
- 3 cups coconut milk (first amount)
- 2 Tbsp fish sauce
- 2 dried red chiles
- 3 Tbsp yellow curry paste
- 4 thin slices fresh ginger
- 1 serrano or jalapeno pepper, seeded and thinly sliced
- 2 cups coconut milk (second amount)
- Garnish – 2 Tbsp chopped fresh cilantro
- Place a wok over medium-high heat and add the coconut milk, chicken and fish sauce. Bring the mixture to a gentle boil.
- Turn the heat down and simmer, uncovered until chicken is no longer pink, about 15 minutes for boneless chicken breasts or 30 minutes for bone-in chicken.
- Using a slotted spoon remove the chicken from the wok. Place in a bowl, cover and set aside.
- Slowly blend the curry paste into the coconut mixture using a whisk. Add the ginger and chiles.
- Increase the heat and bring sauce to a boil. Decrease heat and simmer for 10 minutes to reduce slightly.
- Return the chicken to the wok and bring to a simmer. Add the remaining coconut milk. Increase the heat to medium-high and cook, stirring, for 5 minutes.
- Pour into a serving bowl and sprinkle with cilantro.