Gluten-Free Thai Green Curry:

Ingredients:

For the Green Curry Paste:

2-3 green Thai chili peppers (adjust to your desired level of spiciness)

2 cloves garlic

1 shallot, chopped

1 stalk lemongrass, thinly sliced (use only the bottom tender part)

1-inch piece of galangal or ginger, peeled and sliced

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon shrimp paste (check for gluten-free certification)

Zest and juice of one lime

1 tablespoon cilantro stems (save the leaves for garnish)

2-3 kaffir lime leaves (if available) or zest of an additional lime

Salt, to taste

For the Curry:

2 tablespoons vegetable oil

2-3 tablespoons green curry paste (adjust to your preferred spiciness)

1 can (14 oz) of gluten-free coconut milk

1 cup gluten-free chicken or vegetable broth

1 lb boneless chicken breast or thighs, cut into bite-sized pieces (or tofu for a vegetarian option)

1 cup assorted vegetables (such as bell peppers, zucchini, and bamboo shoots)

1 tablespoon fish sauce (use a gluten-free alternative if needed)

1 tablespoon brown sugar or palm sugar

Fresh basil leaves and cilantro leaves for garnish

Cooked rice or rice noodles for serving

Instructions:

1. Make the Green Curry Paste:

In a mortar and pestle or a food processor, combine all the green curry paste ingredients.

Grind or process them into a smooth paste. You may need to add a little water to help with the blending.

2. Prepare the Curry:

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

Add the green curry paste and sauté for 2-3 minutes until fragrant.

Add the chicken or tofu pieces and cook until they start to brown, about 5 minutes.

Add the assorted vegetables and stir-fry for another 2-3 minutes.

Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.

Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, or until the chicken (or tofu) is cooked through, and the vegetables are tender.

Stir in the fish sauce and brown sugar. Adjust the seasoning to your taste by adding more fish sauce or sugar if needed.

3. Serve:

Serve the gluten-free Thai green curry hot over cooked rice or rice noodles.

Garnish with fresh basil leaves and cilantro leaves.

Enjoy your homemade gluten-free Thai Green Curry!