Gluten-free food can be so delicious. I wanted to make some different dish for lunch today. I cannot eat preserved curry paste, so I made my own fresh curry paste. Well it is not typical curry paste but it’s worthy to try. Trust me this “Asian” style gluten-free recipe is delicious. Even my partner loves it. 🙂
Rice noodles are naturally gluten-free, however, I prefer to buy gluten-free labelled brands. It is very important to use soy sauce for this recipe but don’t worry you can get tamari gluten-free soy sauce in many shops.
- 2 tbsp. coconut oil
- 2 tbsp. my curry paste
- 700g lean chicken breast, (cut into bite-size pieces)
- 3 tbsp. tamari soy sauce
- 1 kaffir lime leaf, (thinly sliced)
- 1 stalk lemongrass, (I use fresh but dried works well too)
- 1 tbsp. lime juice, (freshly squeezed)
- 1 can coconut milk, (400ml)
- 1 cup water, (250ml)
- fresh valerian salad, (70g)
- gluten free rice noodles, (200g)
- Heat the oil in the pan, add curry paste, and stir-fry over a low heat for few seconds
- Add the chicken, stir-fry over medium heat for 2 minutes until chicken is coated in the paste
- Add lemongrass stalk, kaffir leaf, tamari sauce, about ¼ of coconut milk and 1 cup of water
- Bring to boil, and then cook covered over medium heat for 20 minutes
- In meantime prepare rice noodles following pack instructions
- Add remaining coconut milk, lime juice, prepared rice noodles and valerian salad and cook for 5 more minutes
- Serve and enjoy
If you don’t have valerian salad you can use fresh baby spinach.
I prefer to take lemongrass out before I add noodles but it is up to you when you take it out.