There are only four main ingredients involved: chicken, asian stir-fry veggies, 1 can of coconut milk, and brown rice, and spices.
Easy Gluten-Free Recipe:
Eating gluten-free has never been easier!
Try this Coconut Curry Chicken gluten-free recipe that is free of gluten, dairy, soy, and eggs!
There are only 4 main ingredients involved: chicken, asian stir-fry veggies, 1 can of coconut milk, and brown rice…and spices. Trader Joe’s is a great place to get these simple ingredients.
Cooking with food allergies requires some planning and meal preparation. I am a huge advocate for preparing dishes that can make 4-6 meals to provide meals for lunch and dinner during the week. This gluten-free recipe uses all gluten-free and anti-inflammatory ingredients. Note: The rice can be substituted for your grain of choice (like quinoa, white or brown rice) or even using no grains at all.
Remember, there are so many things you CAN eat with food allergies!
Gluten-free Recipe Ingredients:
- 2 – 3 Organic chicken breasts.
- One 12 – 16oz bag of frozen stir-fry veggies (or fresh red and green peppers, onion, carrots, and snap peas)
- 1 can of light coconut milk
- 1 cup of uncooked brown, white or Jasmine rice (can buy frozen ready-to-go brown rice packets)
- 1 tsp each of curry, turmeric, thyme, cilantro and salt
- If using a rice cooker, start the brown rice or follow directions on the bag if boiling. If using prepackaged brown rice, prepare rice just before serving the main dish.
- In a stir-fry pan or skillet, heat 1 tablespoon of olive oil and add stir-fry veggies. Simmer on low heat until cooked (about 10 – 15 minutes).
- While veggies are cooking, Heat 1 tablespoon of olive oil in a large skillet. When oil is hot, add the chicken breasts. Lightly salt and pepper the chicken while cooking over medium-high heat until browned and juices run clear. (about 15 minutes). Remove the chicken a cut into slices or bite size pieces.
- Return chicken to the heated skillet and add 1 can of light coconut milk and spices. Simmer about 5 minutes. If sauce is too thick, thin with a little water.
- Add veggies to chicken and curry sauce
- Serve over rice.
Makes about 6 servings.
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Dr. Ellie Heintze, ND, LAc
- Master’s Degree in Acupuncture
- Doctorate in Naturopathic Medicine
- Master’s Degree in Chemistry
Northern Arizona University
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