Inspired by Jamie Oliver
When you are intolerant to gluten and all dairy, French restaurants can be tough and your best solution may be to go to Asian ones – like Thai, Japanese or Korean, where food will tend not to be cooked in butter and cream not added to sauces.
Because curries are such great options for home-cooking, it’s one of the dishes we make lots in cooking coaching classes. People are usually surprised that a dish that looks so sophisticated and complicated is actually so easy and quick to make – perfect for a mid-week dinner!
I tend to make a double-batch – once cooled, leave the left-over in a container in the fridge, ready for the next night. It will be even more delicious with the flavours having more time to mingle and develop.
Serve with rice or mung beans pasta or vermicelli – and there you have an ever so comforting gluten-free supper!
For 3 portions
- 1 large onion
- 2 cloves of garlic
- 1-2 fresh red chillies (if you don’t have any, substitute with chili powder or flakes – start with ¼ tsp and taste)
- 3cm piece of ginger
- ½ stalk of lemongrass
- Coconut oil
- 200 g each of raw, peeled king prawns and cubes of fresh salmon
- 200 g mangetout or green beans
- 100 g peas
- 50 g coconut cream
- 100 ml organic vegetable stock or water
- Thai fish sauce
- 1 lime (or lemon if you don’t have lime)
- 1 bunch of fresh coriander leaves
- Slice the onion finely along with the chillies if you have them.
- Peel and finely chop the garlic and ginger.
- Discard the outer layer of the lemongrass and finely chop.
- Heat 1 to 2 teaspoons of oil in a pan and sauté the onion, garlic, ginger, lemongrass and chili (fresh or powder) over a medium heat for 4 to 5 minutes, until soft but not coloured.
- Add the prawns and salmon cubes, vegetables, coconut cream and stock (or 100ml of water) to the pan.
- Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
- Whilst the curry is cooking, boil up some water in the kettle and pour over some rice or mung bean noodles in a saucepan. Cover with a lid and leave for 5 mins.
- Take the pan off the heat and add a splash of fish sauce, a squeeze of lime juice to taste and plenty of chopped up coriander leaves. Give it a stir.
- Place the noodles in a deep dish and ladle up the curry over the top of it. Add more lime juice if you want.