Gluten-Free Thai Green Curry – Gaeng Keow Wan Gai

Ingredients:

1 pound boneless chicken, sliced into bite-sized pieces (you can also use tofu or shrimp)
1 can (13.5 ounces) gluten-free coconut milk
2 tablespoons gluten-free green curry paste
1 cup mixed vegetables (such as bell peppers, zucchini, and bamboo shoots)
2 tablespoons fish sauce (make sure it's gluten-free)
1 tablespoon brown sugar or palm sugar
4-5 fresh Thai basil leaves (optional, for garnish)
2-3 fresh red or green Thai chili peppers (optional, for extra heat)
2 tablespoons vegetable oil

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the gluten-free green curry paste to the hot oil and stir-fry for 1-2 minutes until it becomes fragrant.

Add the sliced chicken (or your choice of protein) to the skillet and cook until it's no longer pink and slightly browned.

Pour in the gluten-free coconut milk and stir well to combine with the curry paste.

Add the mixed vegetables to the curry and simmer for about 5-7 minutes until they are tender.

Season the curry with fish sauce and brown sugar (or palm sugar). Stir to incorporate the flavors. Adjust the sweetness and saltiness to your taste by adding more sugar or fish sauce if needed.

If you prefer extra heat, you can slice the fresh Thai chili peppers and add them to the curry at this stage.

Once the chicken (or protein) is cooked through and the vegetables are tender, remove the Thai Green Curry from heat.

Garnish with fresh Thai basil leaves for added flavor and aroma.

Serve your gluten-free Thai Green Curry – Gaeng Keow Wan Gai hot with jasmine rice or gluten-free rice noodles for a delicious and aromatic meal. Enjoy the rich and spicy flavors of this classic Thai dish!