This gluten free Thai Pork and Vegetable Curry comes from northern Thailand where they prefer thinner curries made without coconut milk. It highlights the regional differences in Thai cuisine, a cuisine that is ideal for gluten free cooks with so many recipes naturally gluten free and dairy free.
In Thailand the curries are categorized by the curry paste they're made with. For a uniquely Thai experience plan a dinner with friends. For a larger group add a second curry, Yellow Chicken Curry or Red Shrimp Curry. Serve with Jasmine coconut rice and this simple carrot cucumber salad. End with a diary free coconut ice cream topped with fresh mango and salted peanuts. Every bite reminds me of Thailand.
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Ingredients
It takes a bit of effort to stock your pantry with the gluten free Asian ingredients you want. Check out this post, Introduction to Thai Ingredients and slowly stock your pantry. It's more fun to do this with a friend.
- Dried Chinese black mushrooms
- broccoli & green beans
- Red curry paste - Many curry pastes are gluten free since they are a combination of chiles, spices and herbs. Learn more in this post, homemade vs store bought curry paste.
- pork
- Asian fish sauce - For your vegan friends make this fish sauce substitute and I guarantee no one will know the difference. Follow this link to learn more about Asian fish sauce.
- lime
- ginger
- Thai bird chile - These are tiny red chiles available fresh in Asian markets. They can be frozen so keep them on hand to make your favourite Thai recipes anytime.
- Cherry tomatoes
- Tamarind paste or concentrate - Learn more in this post, tamarind concentrate vs tamarind paste.
See recipe card for amounts and a complete list of ingredients.
Instructions
Advance Prep - Like many Chinese dishes curries come together quickly once you have everything prepped. This can be done well in advance when you're entertaining.
Asian Pantry - The key to making many Asian dishes is having a well stocked pantry. Check out my Asian Pantry Guide if you haven't got the gluten free versions of the ingredients you need.
Substitutions
Heat level - Thai curries are generally hot with heat coming from the chiles, curry paste and pepper. A good substitute to decrease the heat is a serrano or chile. Tiny Thai bird chiles are about four times hotter than a serrano chile and a serrano is two to five times hotter than a jalapeno. Choose wisely.
Red curry paste - This is the ingredient that creates the unique flavour in Thai curries. There are many kinds including red, yellow, green and Panang. Curry paste is sold in plastic tubs at Asian markets and small jars in some grocery stores. There is no substitute but you can decrease the amount of curry paste to decrease the heat.
Dinner Club Ideas
You don't need to commit to starting a dinner club with your first Thai dinner, but you can share the idea. Use this link, How To Start a Dinner Club, to get a discussion going at the dinner table. Like-minded people, familiar with cooking with food restrictions, can create meals more fun and exciting than the ones they think they're missing out on in restaurants.
In my Thai Dinner Club Menu I give you lots of recipes to choose from to create a menu you're excited about making. If Thai cooking is new to everyone, consider share the new pantry ingredients you all bought and keep trying new recipes.
As they say in Thailand...Gan gin gan yu – as you eat, so you are.
Cinde's Travel Tale from Thailand
From time to time I write a travel post for my friend Sue over at Travel Tales of Life. The post I wrote about our trip to Thailand many years ago is titled Thai Red Shrimp Curry.
Thai Pork and Vegetable Curry (gluten free)
Ingredients
- 6 dried Chinese black mushrooms
- 2 cups broccoli florets
- 1 cup green beans, cut in half on the diagonal
- 3 tablespoon vegetable oil
- 3 tablespoon red curry paste
- 1 lb lean pork, cut into 2" x ½" strips
- 3 tablespoon fish sauce
- 1 lime, zest only
- 1 inch piece of ginger, peeled and finely chopped
- 1-2 fresh green serrano chiles, seeded and cut into thin slivers (or 1 Thai bird chile)
- 12 cherry tomatoes
- 2 teaspoon tamarind concentrate mixed with 4 teaspoon water
- 1 tablespoon sugar
- ½ teaspoon ground pepper
- ¼ teaspoon salt
GARNISH
- ¼ cup fresh mint leaves
Instructions
- Put mushrooms is a bowl, cover with boiling water and let sit for 15 minutes. Drain and squeeze. Remove stems and discard. Cut caps into thin julienne strips.
- Blanch the broccoli and green beans in a large saucepan of boiling water for 2 minutes. Drain, rinse under cold running water and set on a kitchen towel to drain.
- Set wok over medium-high heat and add oil. When hot but not smoking, add the curry paste and cook, stirring constantly, until the paste darkens and the sharp odour mellows, about 3 minutes.
- Stir in the pork, fish sauce, lime zest and shredded ginger. Stir-fry 4-5 minutes.
- Add the mushrooms, broccoli and beans to the wok. Stir-fry 5 minutes.
- Add chile pepper and cherry tomatoes, stir-fry 1 minute.
- Add tamarind, sugar, pepper and salt. Stir to thoroughly mix in.
- Transfer the curry to a serving dish and sprinkle with mint leaves.
Notes
Nutrition
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