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!
When making curry 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.
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.
Add the fish sauce and curry. Warning - at this point it smells awful, but trust the process! It will delish! Cook for 1 minute and then stir in the carrots and sweet potatoes.
3 tablespoons (45 mL) gluten-free fish sauce, 2 teaspoons (4 g) curry powder, 3 medium carrots, 1 medium sweet potatoes
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.
1 tablespoon (30 mL) honey, 14 ounce coconut milk
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.
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.
1 red bell pepper, ⅓ cup (5 g) fresh cilantro, 1 tablespoon (6 g) lime zest, 1 tablespoon (15 mL) lime juice
Notes
Suggested Modifications
Vegetarian or Vegan - Omit the chicken and replace with additional veggies or extra-firm tofu. Before adding the tofu, slice in 1-inch strips and place between layers of paper towels with a baking sheet on top. Let it sit for 20 minutes to absorb liquid. After this, toss in cornstarch before cooking in the oil.
Spicy - Usually red curry paste makes curries spicy. Since this recipe uses only curry powder, you can add in fresh chilies or stir in red pepper flakes.
Vegetables - Besides carrots, sweet potatoes and peppers, any of these veggies can be added or swapped out. Add them to the recipe according to how much time they take to cook (potatoes longer, greens added at the end). Other suggested veggies are white potatoes, broccoli, spinach, cauliflower, butternut squash, tomatoes, or zucchini.