Gluten-free Thai chicken and coconut curry

Gluten-free Thai chicken and coconut curry with chicken breast, coconut milk, pepper and rice – a fragrant curry with balanced macros and an easy method.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 305 kcal per serving
• Protein: 21 g
• Fat: 12 g
• Carbs: 27 g

Ingredients

• 150 g chicken breast
• 100 ml coconut milk
• 100 g pepper
• 50 g rice
• 1 tbsp curry powder

Method

You’ll need: frying pan · wok · saucepan · chopping board · knife · wooden spoon · ladle

1. Cook the basmati rice in water until soft and fluffy.
2. Cut the pepper into strips and the chicken into bite-sized cubes.
3. Fry the chicken in a wok or frying pan in a little olive oil until lightly browned on the outside.
4. Add the curry powder and toast it briefly with the chicken so the flavours develop. Then stir in the coconut milk.
5. Add the pepper and simmer the curry briefly, until the chicken is cooked through and the sauce is creamy.
6. Serve the Thai chicken and coconut curry hot with the rice, straight away.

Good to know

A curry like this is on the table in no time and still tastes like a proper after-work dinner. Creamy, full of flavour and pleasantly uncomplicated.

Swaps

Rice → cauliflower rice (more veg instead of grain); chicken breast → turkey breast (similar protein content, a little more savoury); pepper → broccoli (also provides fibre and folate); curry powder → gluten-free curry paste, without added sugar or seed oils (more intense flavour, and depending on the product a wider range of spices)

Allergens

The dish is gluten-free; depending on the curry powder or paste, it may contain traces of mustard or other allergens. Usually suitable for children if mildly seasoned; in pregnancy, make sure the chicken is cooked right through and keep opened coconut milk properly chilled.

Dairy-free recipes