Cooking: Thai Chicken Curry

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

Recipe

1. 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
2. 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.
3. Next, add the spring onions, sweetcorn, chillies and ginger for another 10 minutes. By now the sauce should be lovely and thick.
4. 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.

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