Gluten Free and Vegan Thai Curry!


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Whilst living in lockdown we’ve been missing being able to plan our next holiday. Somehow having no plans for a trip to look forward to (on top of our skiing holiday being cancelled earlier this year) has made working away harder than ever!

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I’ve been reminiscing about the great trips we have taken and want to recreate some of the amazing flavours we’ve tried around the world. Christmas 2018 we were lucky enough to take an unheard of 3 weeks off to go to Thailand for Christmas. We had the most amazing time exploring and eating the most delicious food. I’m not going to lie being gluten free in Thailand was not easy! I love Thai food but sadly because soy sauce isn’t gluten free a lot of things were off limits. Generally speaking though I managed to find plenty to eat and everyone was so friendly and helpful. It’s taken me hours to write out this post because of all the amazing photos I was reminiscing about from our trip – I even found some Thai souvenirs we got from one of our hotels and little bowls from a market. I’ve not been brave enough to try the spirit though!

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This recipe is inspired by my favourite flavours of Thailand, I love the sweetness that pineapple brings to curries – not traditional found in a green curry. Rather than using meat I decided to go for a veggie alternative and use aubergine. The recipe is easily also made fully vegan by using vegan fish sauce – which is a thing but not super easy to find! If not available in a store near you then leaving it out won’t overly affect the flavours of the dish.

Serves 4

Ingredients:

  • 2 Aubergines, cut into cubes
  • 4 tbsp Olive Oil
  • 1 tbsp Chilli Oil (more if you like a kick!)
  • 270g Pineapple Chunks
  • 220g Cherry Tomatoes
  • 180g Jar Thai Green Curry Paste (I used Sainsburys)
  • 1tbsp Vegan Fish Sauce (or regular if not vegan/veggie)
  • 1 tbsp GF Soy Sauce (Tamari)
  • 1 lime, cut into wedges to serve
  • Steamed basmati rice to serve

Method:

STEP 1: Heat the oil in a non-stick frying pan / wok, then fry the aubergine chunks for about 5 minutes until they’ve picked up a nice bit of colour. I like to use a bit of chilli oil for added kick but if you have managed to find a particularly spicy green curry paste then maybe skip this! I use chilli oil homemade by my mum and it is SPICY!!!

STEP 2: Add about 1/4 of the can of coconut milk – the thick creamy part is perfect if the milk has separated out. Add about 1/2 the jar of the curry paste. Bring to the boil and let bubble away for a few minutes. Add the rest of the can of coconut milk, and the fish sauce and soy sauce. Reduce the heat to a simmer.  This is where I taste the sauce for flavour and heat – I found the Sainsbury’s curry paste I used didn’t have much kick so I added the rest of the jar! But I find that the heat and intensity of pastes really varies so tend to do this a little on taste.

STEP 3: Add the pineapple chunks and cherry tomatoes and simmer for 7 to 10 minutes. Ladle the curry into bowls and top with mine wedges. Serve with rice and enjoy!

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