Gluten & Dairy Free Chicken Thai Curry.

For a light, summery and spicy, egg, wheat, dairy, nut and guilt-free treat, try this recipe for a Thai Chicken Curry!
Thai Green Chicken Curry


This recipe is an absolute favourite in our house as it is delicious, guilt-free, fun to make and doesn’t break the bank. I particularly enjoy making my own curry paste as it really adds to the freshness of the result. We really hope you enjoy making (and eating) this dish and as always, please share your thoughts and suggestions in the comments below!


For the Curry Paste, You Will Need:

    • 2 stalks lemon grass
    • 3-4 green chilis (depending on how much spice you can handle, deseed*)
    • 6 spring onions
    • 1 tablespoon fresh grated ginger or galangal
    • 1/2 cup chopped fresh coriander/cilantro leaves & stems
    • 1/2 cup fresh basil
    • 1 teaspoon ground coriander
    • 1 teapoon ground cumin
    • 1 teaspoon fish sauce
    • zest from one lime and half it’s juice
    • 1/2 teaspoon ground black pepper
    • 2 tablespoon coconut oil

For the Chicken Curry, You Will Need:

  • 1.2 lb / 600g chicken breasts, or thigh fillets, cut into bite size pieces
  • 1 can coconut milk 14oz/400g
  • 1/2 cup chicken stock or water, 120 ml
  • 1-2 teaspoons fish sauce, adjust for saltiness
  • 2 sweet peppers, cut into strips
  • 3/4 cup baby corn, 100 grams
  • small handful spring onions cut into strips
    1. Instructions

      1. Thinly slice the lemon grass stalks before adding it to a food processor with the remaining curry paste ingredients. Whiz everything together until you end up with a thick, green paste. You will probably need to stop every now and then to push the sides down with a spoon to get everything to blend properly. If you don’t have a food processor you can also use a high powered blender, it may just take a little longer.
      2. Add the curry paste to a large pan and warm on a low heat for 2-3 minutes.
      3. Add the chicken to pan and stir, coating it in the curry paste. Cook for

      another 4-5 minutes on a medium heat. Add the coconut milk, chicken stock and fish sauce and bring to a boil for a couple of minutes.

  1. Turn the heat down, add the sweet peppers, baby corn, and spring onions and allow the curry to simmer for at least 15 minutes until the sauce thickens.
  2. Serve over rice, or cauliflower rice. Garnish with fresh basil/cilantro and add an extra squeeze of lemon juice for more brightness



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