10 Exciting Gluten Free Thai Recipes for Simple Bowls That Taste Amazing

Exploring gluten-free Thai recipes is such a fun way to spice up your meal planning.

I’m thrilled to share my top 10 favorite dishes that bring exciting flavors to the table.

From the spicy kick of Thai green curry with chicken to the fresh crunch of papaya salad, these recipes turn simple bowls into something special.

Think about enjoying a bowl of gluten-free pad Thai with shrimp or savoring the creamy goodness of Thai coconut soup.

Ready to discover more?

Spicy Thai Green Curry With Chicken

Spicy Thai Green Curry With Chicken is a delicious and aromatic dish that perfectly balances the bold flavors of Thai cuisine. This gluten-free recipe is a fantastic way to enjoy a traditional Thai meal without compromising on dietary restrictions. The combination of tender chicken, vibrant green curry paste, and creamy coconut milk creates a rich and spicy curry that’s both satisfying and nourishing.

Whether you’re a seasoned Thai food lover or new to these exotic flavors, this dish is sure to impress.

The key to a great Spicy Thai Green Curry With Chicken is using fresh ingredients and high-quality green curry paste. The paste is the heart of the dish, composed of green chilies, lemongrass, and other aromatic spices that bring the distinctive Thai flavor.

When paired with juicy chicken pieces and an array of colorful vegetables, this curry becomes a feast for the senses. Serve it over jasmine rice or with a side of steamed vegetables for a complete meal that serves 4-6 people.

Ingredients:

• 1.5 lbs chicken breast, thinly sliced
• 2 tablespoons green curry paste
• 2 cans (14 oz each) coconut milk
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 cup eggplant, diced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 cup fresh basil leaves
• 2 kaffir lime leaves, torn (optional)
• 1 tablespoon lime juice
• Salt to taste
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the chicken breasts into thin strips and preparing all the vegetables. This guarantees that everything is ready to go when you start cooking.
2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium heat. Add the chicken pieces and sauté until they’re lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
3. Make the Curry Base: In the same skillet, add the green curry paste and sauté for about 1-2 minutes until it becomes fragrant. This will help release the oils and flavors from the paste.
4. Add Coconut Milk: Slowly pour in the coconut milk while stirring to combine it with the curry paste. Allow it to simmer for 3-4 minutes until the mixture is well-blended and slightly thickened.
5. Incorporate Vegetables and Chicken: Add the sliced red bell pepper, green beans, and diced eggplant into the curry base. Return the cooked chicken to the skillet and stir everything together. Let the mixture simmer for about 10 minutes, or until the vegetables are tender.
6. Season the Curry: Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust the seasoning with salt as needed. Add torn kaffir lime leaves for an extra citrusy aroma, if using.
7. Finish with Basil: Just before serving, stir in the fresh basil leaves and let them wilt slightly. This will add a fresh and aromatic touch to the curry.
8. Serve: Serve the Spicy Thai Green Curry With Chicken over cooked jasmine rice, and enjoy the rich and spicy flavors of this delightful dish.

Extra Tips:

For an authentic taste, opt for a high-quality green curry paste from a trusted brand or make your own at home if you have access to fresh Thai ingredients.

Adjust the level of spiciness by adding more or less curry paste according to your preference. If you prefer a thicker curry, allow it to simmer longer to reduce the liquid.

Additionally, feel free to substitute or add other vegetables such as zucchini or mushrooms to suit your taste or use what you have on hand.

Thai Basil Stir-Fry With Tofu

Thai Basil Stir-Fry with Tofu is a delightful gluten-free dish that brings the aromatic flavors of Thailand right to your table. This recipe combines the rich, savory taste of tofu with the fresh, fragrant notes of Thai basil, creating a perfect balance of flavors. The dish isn’t only delicious but also healthy, as it’s packed with protein and essential nutrients.

With its vibrant colors and enticing aroma, it’s sure to become a favorite in any household. A great choice for a quick weeknight meal, Thai Basil Stir-Fry with Tofu is both easy to prepare and satisfying. The tofu absorbs the spices and sauces beautifully, while the Thai basil adds a unique flavor profile that sets this dish apart from other stir-fries.

Whether you’re serving it over a bed of jasmine rice or enjoying it on its own, this dish is sure to impress both family and friends.

Ingredients (serving size: 4-6 people):

• 2 blocks of firm tofu (approximately 14 oz each)
• 4 tablespoons vegetable oil
• 6 cloves garlic, minced
• 3 red chili peppers, thinly sliced
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 cup fresh Thai basil leaves
• 4 tablespoons gluten-free soy sauce
• 2 tablespoons oyster sauce (gluten-free)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Jasmine rice, for serving

Cooking Instructions:

1. Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Cut each block into bite-sized cubes. This helps the tofu absorb the flavors better and achieve a nice texture when cooked.
2. Fry the Tofu: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of oil. Add the minced garlic and sliced chili peppers. Stir-fry for about 1 minute, until fragrant.
4. Cook Vegetables: Add the sliced onion and red bell pepper to the skillet. Stir-fry for another 3-4 minutes until the onions become translucent and the peppers are tender-crisp.
5. Combine and Season: Return the fried tofu to the skillet. Add the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to make sure the tofu and vegetables are evenly coated with the sauces.
6. Add Thai Basil: Finally, add the fresh Thai basil leaves. Stir until the basil wilts and releases its aroma, about 1-2 minutes.
7. Serve: Serve the stir-fry hot over a bed of jasmine rice to complete the meal.

Extra Tips:

For ideal flavor, make sure your tofu is well-pressed to remove excess water before cooking. This will allow it to absorb the sauces more effectively.

If you prefer a milder dish, reduce the number of chili peppers. Thai basil can be substituted with regular basil if unavailable, but it might alter the authentic taste slightly.

Always check the labels of your sauces to make sure they’re gluten-free, as some brands might contain wheat or other gluten-containing ingredients.

Gluten-Free Pad Thai With Shrimp

Gluten-Free Pad Thai With Shrimp is a delightful and flavorful dish that brings the authentic taste of Thailand to your kitchen, without the worry of gluten. This dish is a perfect combination of sweet, savory, and tangy flavors, all tied together with perfectly cooked shrimp and rice noodles.

Whether you’re gluten intolerant or just looking for a new culinary adventure, this recipe will satisfy your taste buds with its rich and complex flavors. Ideal for a family dinner or a gathering with friends, this dish serves 4-6 people and is sure to impress.

The key to a great Pad Thai is in balancing the flavors and achieving the right texture for the rice noodles. This gluten-free version uses tamari instead of traditional soy sauce, ensuring that those with gluten sensitivities can enjoy the dish without compromise.

Fresh vegetables and herbs like bean sprouts and cilantro add a rejuvenating crunch and aroma, while the shrimp provides a succulent protein element. With just the right amount of heat from chili flakes and a touch of sweetness from palm sugar, this Gluten-Free Pad Thai With Shrimp is a well-rounded meal that’s both nutritious and delicious.

Ingredients (Serves 4-6)

• 12 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tablespoons fish sauce
• 3 tablespoons palm sugar
• 2 tablespoons lime juice
• 1 teaspoon chili flakes
• 1/4 cup roasted peanuts, crushed
• Lime wedges for serving

Instructions

1. Prepare the Noodles: Begin by soaking the rice noodles in hot water for about 8-10 minutes or until they’re soft but not mushy. Drain and set aside.
2. Cook the Shrimp: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and stir-fry until they turn pink and are cooked through, about 2-3 minutes. Remove the shrimp from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon of oil, then add the minced garlic. Sauté for about 30 seconds until fragrant.
4. Cook the Eggs: Push the garlic to the side of the skillet and pour in the beaten eggs. Scramble them lightly until they’re just set, then mix them with the garlic.
5. Combine Ingredients: Add the cooked noodles to the skillet along with the tamari, fish sauce, palm sugar, lime juice, and chili flakes. Toss everything together to combine.
6. Add Vegetables and Shrimp: Return the shrimp to the skillet and add the bean sprouts, red bell pepper, and green onions. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp and everything is well mixed.
7. Serve: Transfer the Pad Thai to serving plates and garnish with chopped cilantro, crushed peanuts, and lime wedges. Serve immediately.

Extra Tips

When preparing Gluten-Free Pad Thai With Shrimp, it’s important to not over-soak the rice noodles, as they can become too soft and break apart during cooking.

Adjust the level of spiciness to your preference by increasing or decreasing the amount of chili flakes. For added depth of flavor, consider using a mix of dark and light tamari.

Additionally, if palm sugar is unavailable, brown sugar can be used as a substitute. Remember to have all your ingredients prepped and ready to go, as this dish cooks quickly and requires your full attention for the best results.

Thai Coconut Soup With Lemongrass

Thai Coconut Soup with Lemongrass, also known as Tom Kha Gai, is a fragrant and flavorful dish that’s both comforting and invigorating. This soup combines the rich creaminess of coconut milk with the aromatic spiciness of lemongrass, galangal, and kaffir lime leaves. Traditionally served as a starter, it can also be enjoyed as a light main course. Perfect for those following a gluten-free diet, this soup offers a delightful balance of flavors that will transport your taste buds straight to Thailand.

The essence of this dish lies in the harmonious blend of its ingredients, each contributing to the overall taste profile. The lemongrass and galangal impart a subtle citrusy and spicy note, while the coconut milk provides a luscious base that complements the tender chicken pieces. The addition of mushrooms and fresh lime juice enhances the texture and tanginess, making it an irresistible choice for any meal.

Easy to prepare and rich in nutrients, Thai Coconut Soup with Lemongrass is a must-try for anyone looking to explore authentic Thai cuisine in a gluten-free way.

Ingredients for 4-6 servings:

• 2 cups coconut milk
• 2 cups chicken broth
• 1 pound boneless, skinless chicken breast, thinly sliced
• 3 stalks lemongrass, cut into 2-inch pieces and smashed
• 5 slices galangal or ginger
• 5 kaffir lime leaves, torn into pieces
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 8 ounces mushrooms, sliced
• 2-3 Thai bird’s eye chilies, smashed
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Aromatics: Begin by cleaning and cutting the lemongrass into 2-inch pieces and smashing them slightly to release their oils. Slice the galangal or ginger thinly and tear the kaffir lime leaves into pieces.
2. Create the Soup Base: In a large pot, combine the coconut milk and chicken broth. Add the lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a gentle boil over medium heat, allowing the flavors to infuse.
3. Cook the Chicken: Add the thinly sliced chicken breast to the pot and simmer until the chicken is cooked through, approximately 5-7 minutes. Stir occasionally to guarantee even cooking.
4. Add Mushrooms and Season: Introduce the sliced mushrooms and continue to simmer for an additional 3-4 minutes. Season the soup with fish sauce, lime juice, and sugar, adjusting to taste.
5. Incorporate Heat: Add the smashed Thai bird’s eye chilies to the pot, stirring well. Taste and adjust the seasoning, adding more fish sauce or lime juice if necessary.
6. Serve and Garnish: Remove the pot from the heat and discard the lemongrass, galangal, and kaffir lime leaves. Ladle the soup into bowls, garnishing with fresh cilantro leaves. Serve with lime wedges on the side for an extra zesty kick.

Extra Tips:

When preparing Thai Coconut Soup with Lemongrass, it’s important to use fresh ingredients for the best results. If you can’t find fresh galangal, ginger is a suitable substitute. However, the unique flavor of galangal is worth seeking out for an authentic taste.

Be cautious with the bird’s eye chilies, as they can be quite spicy; adjust the quantity based on your heat preference. Finally, gently smashing the lemongrass helps release its oils, intensifying the soup’s aroma and flavor. Enjoy this dish hot for the full aromatic experience.

Zesty Thai Papaya Salad

Zesty Thai Papaya Salad, also known as Som Tum, is a revitalizing and vibrant dish that bursts with flavors and textures. This classic Thai salad combines the crunchiness of unripe green papaya with the zestiness of lime and the heat of chili peppers. The salad is a perfect balance of sweet, sour, salty, and spicy elements, making it a delightful addition to any meal. Not only is it incredibly delicious, but it’s also gluten-free, making it suitable for those following a gluten-free diet.

This salad is typically served as a side dish or a light appetizer and is a staple in Thai cuisine. It’s traditionally prepared using a mortar and pestle, which allows the flavors to meld together beautifully. The key to a great Zesty Thai Papaya Salad is using fresh ingredients and adjusting the seasoning to suit your taste preferences. In this recipe, we’ll guide you through the steps to create this tantalizing dish for a serving size of 4-6 people.

Ingredients:

• 1 medium green papaya, peeled and julienned
• 2 medium tomatoes, sliced
• 2 cloves garlic, minced
• 2-4 bird’s eye chili peppers, finely chopped
• 1/2 cup green beans, cut into 1-inch pieces
• 1/4 cup roasted peanuts, coarsely crushed
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar
• 1 tablespoon dried shrimp (optional)
• 1/4 cup fresh cilantro leaves, chopped

Cooking Instructions:

1. Prepare the Papaya: Start by peeling the green papaya and removing the seeds. Using a mandoline slicer or a sharp knife, julienne the papaya into thin strips. Place the julienned papaya into a large mixing bowl.
2. Mix the Salad Base: Add the sliced tomatoes, chopped green beans, and minced garlic to the bowl with the papaya. Toss the ingredients together gently to combine.
3. Pound the Flavors: In a mortar, combine the bird’s eye chili peppers with the palm sugar and dried shrimp (if using). Use the pestle to pound the ingredients until you achieve a coarse paste. This step helps release the essential oils from the chili and intensifies the flavor.
4. Combine and Season: Add the chili paste to the salad mixture. Pour in the fish sauce and lime juice. Use a pair of tongs or your hands to gently toss the salad, ensuring that all ingredients are well coated with the dressing.
5. Add Garnishes: Just before serving, sprinkle the coarsely crushed roasted peanuts and chopped cilantro leaves over the salad. Toss again lightly to distribute the garnishes evenly.
6. Serve Immediately: Transfer the salad to a serving platter or individual plates and serve immediately for the freshest taste and texture.

Extra Tips:

For the best results, make sure to use fresh, firm, and unripe green papaya for this dish, as ripe papaya won’t provide the desired crunchiness.

Adjust the amount of chili peppers according to your heat preference; remember, bird’s eye chilies are quite spicy.

If you’re not a fan of fish sauce, you can substitute it with soy sauce for a vegan-friendly option.

Ultimately, prepare the salad just before serving to maintain its crispness and vibrant flavors.

Aromatic Thai Red Curry With Vegetables

Aromatic Thai Red Curry with Vegetables is a delightful dish that brings together the vibrant flavors of Thailand, offering an explosion of taste and aroma. This gluten-free recipe is perfect for those who want to enjoy a wholesome and hearty meal without the worry of gluten. Laden with a variety of colorful vegetables, this curry isn’t only delicious but also nutritious, making it a wonderful choice for family dinners or gatherings with friends.

The combination of coconut milk, red curry paste, and fresh vegetables creates a rich and creamy curry that’s both satisfying and healthy. This dish is incredibly versatile, allowing you to customize it with your favorite vegetables or even add a protein of your choice, such as tofu or chicken, if desired.

The key to a successful Thai Red Curry lies in balancing the flavors of spicy, sweet, and savory, which is achieved through the careful selection of ingredients. This recipe serves 4-6 people, making it ideal for a small gathering or a comforting family meal. With minimal preparation time and simple cooking steps, you can easily bring the exotic taste of Thailand to your kitchen.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce (gluten-free)
• 2 teaspoons brown sugar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 carrots, peeled and sliced
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 1 zucchini, sliced
• 1 tablespoon fresh lime juice
• Fresh basil leaves, for garnish
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Ingredients: Start by preparing all your vegetables. Slice the onion, mince the garlic and ginger, and slice the bell peppers, carrots, zucchini, and any other vegetables you’re using. Set them aside.
2. Cook the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and ginger, and cook for an additional minute, stirring frequently to prevent burning.
3. Add the Curry Paste: Stir in the Thai red curry paste and cook for another minute. This step helps release the aromatic flavors of the curry paste.
4. Combine with Liquids: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
5. Season the Curry: Add the soy sauce and brown sugar to the pot, stirring to dissolve the sugar. Taste and adjust the seasoning if necessary, balancing the flavors to your preference.
6. Cook the Vegetables: Add the sliced bell peppers, carrots, broccoli, sugar snap peas, and zucchini to the pot. Stir to coat the vegetables in the curry sauce. Cover and let it simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.
7. Finish with Lime Juice: Once the vegetables are cooked, stir in the fresh lime juice to enhance the flavors. Remove the pot from the heat.
8. Serve: Serve the curry hot, garnished with fresh basil and cilantro leaves. Accompany with cooked jasmine rice to soak up the delicious sauce.

Extra Tips:

When making Thai Red Curry, it’s important to taste and adjust the seasoning as you go. If you prefer a spicier curry, you can add extra red curry paste or a pinch of crushed red pepper. For a sweeter note, increase the amount of brown sugar slightly.

If your curry is too thick, thin it out with a bit more vegetable broth or water. Always use fresh ingredients for the best flavor, and don’t skip the fresh lime juice at the end, as it brightens up the dish and brings all the flavors together. Enjoy experimenting with different vegetables and proteins to make this curry your own!

Thai Peanut Noodles With Grilled Chicken

Thai cuisine is renowned for its vibrant flavors and the perfect balance of sweet, salty, sour, and spicy. This Gluten-Free Thai Peanut Noodles with Grilled Chicken recipe brings those classic Thai flavors to your table in a way that’s accessible and easy to make at home. The dish features tender rice noodles coated in a rich and creamy peanut sauce, complemented by the smoky, savory taste of grilled chicken. It’s both a hearty and satisfying meal that’s perfect for a family dinner or a gathering with friends.

What makes this recipe particularly appealing is its versatility and ease of preparation, guaranteeing you can enjoy a restaurant-quality meal without leaving the comfort of your kitchen. With gluten-free ingredients, it’s suitable for those with gluten sensitivities or anyone looking to enjoy a delicious meal that fits into a gluten-free diet. The delightful combination of flavors and textures will have everyone reaching for seconds.

Ingredients (Serves 4-6):

• 1 lb (450g) gluten-free rice noodles
• 1 1/2 lbs (680g) chicken breasts
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• 1 cup coconut milk
• 1/3 cup creamy peanut butter
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red chili flakes (optional)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 1/4 cup sliced green onions

Cooking Instructions:

1. Prepare the Rice Noodles: Begin by cooking the gluten-free rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
2. Marinate the Chicken: Season the chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high heat and lightly oil it. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest before slicing it thinly.
3. Make the Peanut Sauce: In a medium saucepan over medium heat, combine the coconut milk, peanut butter, gluten-free soy sauce, lime juice, honey, fish sauce, minced garlic, grated ginger, and red chili flakes (if using). Stir continuously until the sauce is smooth and heated through, about 3-4 minutes.
4. Combine Noodles and Sauce: In a large mixing bowl, toss the cooked rice noodles with the peanut sauce until well coated. Add the sliced grilled chicken and gently mix to combine.
5. Garnish and Serve: Transfer the peanut noodles with grilled chicken to a serving platter. Garnish with chopped cilantro, roasted peanuts, and sliced green onions before serving.

Extra Tips:

For the best flavor, allow the chicken to marinate for about 30 minutes before grilling. If you prefer a spicier dish, increase the amount of red chili flakes or add a dash of Sriracha to the peanut sauce.

To enhance the presentation, consider adding a colorful mix of thinly sliced vegetables such as bell peppers or carrots. This not only enhances the visual appeal but also adds a delightful crunch to the dish.

Finally, verify that all the ingredients used, especially condiments like soy sauce and fish sauce, are certified gluten-free to maintain the integrity of the dish. Enjoy your homemade Thai feast!

Savory Thai Yellow Curry With Potatoes

Savory Thai Yellow Curry With Potatoes is a delicious and aromatic dish that brings the authentic flavors of Thailand to your home kitchen. This gluten-free version offers a perfect balance of spices and creamy coconut milk, making it a delightful choice for those who are sensitive to gluten but crave a rich and satisfying meal.

The star ingredients include tender potatoes, which soak up the curry’s flavors beautifully, and an assortment of vegetables, creating a nutritious and hearty dish that can stand alone or be served with rice.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The curry isn’t only scrumptious but also a visual treat with its vibrant yellow color, promising a feast for both the eyes and the palate.

Whether you’re a fan of Thai cuisine or new to it, this Savory Thai Yellow Curry With Potatoes will surely become a favorite in your gluten-free recipe collection.

Ingredients (for 4-6 servings):

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3 tablespoons yellow curry paste (confirm gluten-free)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 medium potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 cup carrots, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
2. Cook the Curry Paste: Add the yellow curry paste to the pot, stirring continuously for 2-3 minutes. This step is vital as it helps release the flavors of the curry paste.
3. Simmer the Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Allow it to simmer for about 2 minutes, confirming the mixture is smooth and well-blended.
4. Add the Vegetables: Introduce the cubed potatoes, sliced bell pepper, carrots, and green beans into the pot. Stir to coat the vegetables with the curry mixture.
5. Add Broth and Seasonings: Pour in the vegetable broth, then add the gluten-free soy sauce, fish sauce (if using), and sugar. Stir well and bring the mixture to a gentle boil.
6. Simmer the Curry: Lower the heat to a simmer, cover the pot, and cook for about 20-25 minutes, or until the potatoes and other vegetables are tender. Stir occasionally to prevent sticking.
7. Season to Taste: Taste the curry and adjust the seasoning with salt, pepper, and additional sugar if necessary.
8. Garnish and Serve: Once done, remove from heat and let it cool slightly. Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice or gluten-free rice noodles.

Extra Tips:

For a richer flavor, try using full-fat coconut milk. If you prefer a spicier curry, you can add a little more curry paste or a pinch of chili flakes to the dish.

Always check the labels of the curry paste and soy sauce to confirm they’re gluten-free. For added protein, consider including tofu or chicken, adjusting the cooking time accordingly to guarantee they’re cooked through.

This dish can be stored in the refrigerator for up to 3 days, and it often tastes even better the next day as the flavors continue to meld together.

Fresh Thai Spring Rolls With Dipping Sauce

Thai Spring Rolls are a fresh and delicious meal or appetizer originating from Thai cuisine. These rolls are made with rice paper wrappers filled with a variety of fresh vegetables, herbs, and often shrimp or tofu for protein. They’re light, healthy, and perfect for a gluten-free diet. Serving them with a tangy dipping sauce enhances their flavor, making it a delightful experience for the palate.

The combination of crunchy vegetables, fresh herbs, and savory dipping sauce makes these spring rolls a rejuvenating choice for any meal. This recipe for Fresh Thai Spring Rolls with Dipping Sauce is perfect for a serving size of 4-6 people, making it an excellent option for a family dinner or small gathering.

The ingredients are simple yet versatile, allowing you to adjust them to your taste preferences. The rolls aren’t only gluten-free but also require minimal cooking, making them a convenient option for those looking to prepare a quick and healthy dish. Now, let’s plunge into the ingredients and instructions to create these delicious spring rolls.

Ingredients:

• 12 rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined, or firm tofu, sliced
• 1 cup lettuce, shredded
• 1 cup carrot, julienned
• 1 cup cucumber, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 1/4 cup peanuts, crushed (optional)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari (gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 teaspoon chili paste (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Julienne the carrots and cucumbers, shred the lettuce, and set aside the fresh herbs. If using tofu, slice it into thin strips. If using shrimp, verify they’re cooked and deveined.
2. Make the Dipping Sauce: In a small bowl, mix together the soy sauce or tamari, lime juice, sesame oil, sugar, minced garlic, and chili paste (if using). Stir well until the sugar dissolves. Set the sauce aside for serving.
3. Soften the Rice Paper Wrappers: Fill a shallow dish or large bowl with warm water. Gently dip one rice paper wrapper into the water for about 5-10 seconds until it becomes soft and pliable. Remove it from the water and lay it flat on a clean surface or a dampened kitchen towel.
4. Assemble the Spring Rolls: Place a small amount of lettuce, carrots, cucumbers, a few mint, cilantro, and basil leaves, and some crushed peanuts onto the bottom third of the softened rice paper. Add a few pieces of shrimp or tofu.
5. Roll the Spring Rolls: Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up, similar to rolling a burrito. Confirm the roll is tight but be gentle to prevent tearing the rice paper.
6. Repeat and Serve: Repeat the process with the remaining rice paper wrappers and fillings. Arrange the finished rolls on a platter. Serve with the prepared dipping sauce.

Extra Tips:

When making Thai Spring Rolls, it’s essential to work quickly with the rice paper wrappers as they tend to become sticky and more difficult to handle as they dry. If you’re new to working with rice paper, it might take a little practice to get the perfect roll.

Make sure your work surface is slightly damp to prevent sticking. Feel free to experiment with different fresh vegetables or proteins to make the rolls your own. For added flavor, you can incorporate other herbs or spices in the dipping sauce according to your taste preference. Enjoy your fresh and healthy Thai Spring Rolls with family and friends!

Thai Mango Sticky Rice Dessert

Thai Mango Sticky Rice, known as “Khao Niew Mamuang” in Thailand, is a traditional and popular Thai dessert that combines sweet, ripe mangoes with creamy coconut flavored sticky rice. This dish is a favorite not only in Thailand but also among food enthusiasts worldwide for its delightful balance of flavors and textures. The sweet and slightly salty coconut rice complements the juicy, tangy mango slices perfectly, making it an irresistible treat for any occasion.

Traditionally, Thai Mango Sticky Rice is served warm or at room temperature, and it’s often enjoyed as a sweet conclusion to a meal or as a revitalizing snack on a hot day. The combination of gluten-free ingredients makes it an excellent choice for those following a gluten-free diet. Preparing this dessert at home is quite straightforward and allows you to adjust the sweetness and creaminess to suit your personal preference.

Ingredients (Serves 4-6):

• 1 1/2 cups glutinous rice (sticky rice)
• 2 cups coconut milk
• 1 cup sugar
• 1/2 teaspoon salt
• 3 ripe mangoes, peeled and sliced
• 1 tablespoon toasted sesame seeds or mung beans for garnish (optional)

Cooking Instructions:

1. Prepare the Rice:
• Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight to make certain it becomes soft and sticky when cooked.
2. Cook the Rice:
• Drain the soaked rice and steam it in a bamboo steamer or a metal steaming basket lined with cheesecloth for about 30 minutes or until the grains are tender and sticky. Make sure the steam is evenly distributed by spreading the rice out and covering it with a lid or cloth.
3. Prepare the Coconut Sauce:
• In a saucepan, combine the coconut milk, sugar, and salt. Stir the mixture over medium heat until the sugar dissolves completely. Don’t let it boil. Once done, remove from heat.
4. Combine Rice and Coconut Sauce:
• Transfer the steamed sticky rice to a large bowl. Gradually pour 1 1/2 cups of the warm coconut sauce over the rice, stirring gently to guarantee even coating. Cover the bowl and let it sit for about 20-30 minutes, allowing the rice to absorb the coconut flavor.
5. Assemble the Dessert:
• Divide the coconut sticky rice among serving plates. Arrange the sliced mangoes alongside the rice. Drizzle the remaining coconut sauce over the rice and mangoes.
6. Garnish and Serve:
• Optionally, sprinkle toasted sesame seeds or mung beans on top for added texture and flavor. Serve the dessert warm or at room temperature.

Extra Tips:

For the best results, choose mangoes that are perfectly ripe, as they’ll be naturally sweet and juicy, complementing the coconut sticky rice beautifully. If you prefer a less sweet dessert, you can adjust the sugar quantity in the coconut sauce.

For a more authentic experience, using fresh coconut milk is recommended, though canned coconut milk works well too. To achieve the perfect sticky rice texture, make sure that your rice is evenly soaked and steamed.

If you don’t have a steamer, you can use a regular pot with a heatproof plate or bowl placed on a rack above boiling water. Enjoy this delightful Thai treat as a fragrant and flavorful end to your meal!