Easy Gluten-Free Curry Recipe (Best Flavor)

Whether you are looking for the best gluten-free curry recipe or wondering if celiacs or those on a gluten-free diet can eat curry, you’ll find it all here! Not only does this easy coconut chicken curry make a quick gluten-free dinner to satisfy the whole family, but it’s made without curry paste so it’s simple, highly-adaptable to different tastes, richly flavored and dairy-free!

Winning Weeknight Dinners with Coconut Chicken GF Curry

When developing easy, weeknight gluten-free dinner recipes, focusing on delicious flavor means the whole family can sit down and enjoy one meal. Using widely available and affordable ingredients also means they are budget-friendly, which is the inspiration behind these recipes and those in my gluten-free cookbook.

This easy gluten-free curry recipe made with chicken and coconut milk is no exception! First of all, it is made without without curry paste, meaning there won’t be another speciality ingredient to buy. All the spices are standard pantry items or easy to procure at supermarkets.

Making a gluten-free curry with coconut milk also means the recipe is naturally dairy-free. As an added bonus, using coconut gives a hint of sweet, Thai flavor similar to this this very popular creamy coconut shrimp recipe and adds some major restaurant-worthy vibes to this homemade gluten-free ramen recipe.

Also, while the ingredients can be swapped out, the suggested proteins and veggies not only balance the flavors, but yields the best, consistent results. Using boneless chicken thighs, rather than boneless chicken breasts, means the meat will be moist and tender without risking overcooking.

The vegetables, sweet potatoes, carrots and peppers, are added to the recipe in such a way to maximize texture. The potatoes and carrots become tender and slightly break down to thicken the sauce. The bell peppers are added towards the end of the cook time to stay crisp tender, which is a nice texture variation to the rest of the ingredients.

Not only will you learn how to make gluten-free curry, but discover ingredient swaps to adapt this recipe for you. Also, if you are wondering if take-out or restaurant curries are safe to enjoy on a gluten-free diet, I’ll address what to beware of below.

Ingredient Tips and Swaps

• Oil – Use any preferred oil, but coconut oil pairs well with the flavors and coconut milk.
• Shallot – I prefer to use shallots because they are a little sweeter and more subtle than onions. A small thickly sliced red onion or 3 minced garlic cloves would also work for for this recipe.
• Fish Sauce – Although this is very pungent smelling, don’t be deterred. It adds a great umami flavor! Be sure to read the label because, like soy sauce, some brands may contain gluten. I use Dynasty, but other gluten-free brands like, Red Boat, Thai Kitchen, and A Taste of Thai can be found in the international ingredient aisle.
• Veggies – Although the suggested combination of carrots, sweet potatoes and peppers adds sweetness to the dish, broccoli, spinach, cauliflower, butternut squash, tomatoes, or zucchini would work. Add them to the curry sauce based on how long they take to cook.
• Chicken – Chicken thighs add the best flavor and are fool-proof for achieving tender, perfectly cooked bites. For a vegan or vegetarian gluten-free curry replace with additional veggies or stir-fried tofu.
• Coconut Milk – Full-fat coconut milk replicates the flavor of a Thai curry, but regular heavy cream or lite coconut milk may also be used. It’s an absolute powerhouse ingredient for savory dishes. Another fave of ours is this quick coconut fish and tomato bake recipe.
• Aromatics – Minced ginger, lime juice, lime zest, honey, curry powder, and cilantro add robust flavor. If you aren’t a fan of cilantro, substitute with Thai basil or basil.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. When making curry or stir fry recipes it’s always best to have all your ingredients prepped beforehand since it cooks up quickly. This is also a good time to begin cooking the rice.
2. Heat a large deep skillet over medium-high heat. Add the oil to heat, then the shallots, ginger, and chicken. Sprinkle the salt and pepper over everything. Cook and stir for about 4 minutes, or until the chicken is just opaque, but not cooked through.
3. Add the fish sauce and curry. Warning – at this point it smells awful, but trust the process! Cook for 1 minute and then stir in the carrots and sweet potatoes.
4. Lower to medium heat and stir in the honey and coconut milk. The coconut milk may be a combination of solid and watery liquid. Add it all to the pan. Stir to combine and bring to a boil.
5. Lower the heat until the sauce is gently simmering. Slightly cover and cook for 10-12 minutes, stirring every few minutes. Cook until the potatoes are fork tender.
6. Remove the lid and stir in the peppers. Simmer, uncovered, for 5 minutes, stirring occasionally. Lastly, stir in the lime juice, lime zest, and cilantro. Serve over rice or with gluten-free flatbread.

Serve Up Curry The Best Way

This recipe for gluten-free curry makes a rich, flavorful sauce, so it’s best to serve it with something that can soak all that up! Add rice, such as white, brown, jasmine, basmati, or low carb cauliflower rice, to serving bowls and spoon the coconut curry over it.

While this dish isn’t spicy, I like to serve with Sriracha or red pepper flakes so guests can adjust the seasoning to their preferred spice level.

Other garnishes include fresh herbs, such as additional cilantro or Thai basil, chopped nuts, or lime wedges.

Storage and Reheating Tips

Store leftover curry in an airtight container, separate from rice, in the refrigerator up to four days. Curry may also be frozen up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, warm separately from the rice on the stove top or microwave. For microwave reheating, I recommend 2-3 minutes at 50% power until almost heated through. Finish at FULL power until hot.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa