Gluten Free Thai Panang Curry
Rich, creamy, and layered with the kind of fragrant heat that makes you close your eyes on the first bite, this Thai Panang curry is the weeknight dinner that feels anything but ordinary. Full-fat coconut milk forms the silky base, bloomed with Panang curry paste until the sauce turns glossy and deeply aromatic — no flour, no thickeners, nothing that doesn't belong. Tender chicken thighs soak up every bit of that sauce, while sliced red bell pepper adds a pop of sweetness and color that makes the whole bowl look as good as it tastes. Kaffir lime leaves and fresh Thai basil bring a brightness that cuts right through the richness, and a squeeze of lime at the table ties everything together. The trickiest part of cooking Thai food without gluten is the condiments — fish sauce and curry paste can be sneaky sources of hidden wheat, so checking your labels here genuinely matters. Served over fluffy jasmine rice, this makes four satisfying portions that are bold enough to impress guests and easy enough to pull off on a Tuesday.
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Learn more →Ingredients
4 servings
For the rice
- 2 cups jasmine rice
- 3 cups water
- ½ tsp salt
For the curry
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp panang curry paste
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 6 fresh or frozen kaffir lime leaves, center rib removed and leaves thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tbsp coconut oil or neutral oil
For serving
- ¼ cup fresh thai basil leaves
- 1 red thai chili, thinly sliced (optional)
- 1 lime, cut into wedges
Instructions
- 1
Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat the coconut oil in a large skillet or wok over medium heat until shimmering. Add the Panang curry paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.
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