Quick answer
What makes this recipe work
This curry uses curry paste, coconut milk, and chicken thighs for a practical, gluten-free dinner that works for meal prep.
Cook mode
Prep bench
4
Scaled cost
£5.80
Checked
0/6
Step 1 of 45 min
Soften onion
Cook onion in oil until soft and lightly golden.
Gluten-free safety during cooking
- - Check curry paste, stock, and spice blends for gluten.
- - Avoid naan unless labelled gluten-free.
Ingredients
- 600 g Chicken thighs
- 400 ml Coconut milk
- 3 tbsp Curry paste
- 1 whole Onion
- 300 g Rice
- 100 g Spinach
Equipment
- Large pan
- Rice pan
Method
- 1
Soften onion
5 minCook onion in oil until soft and lightly golden.
- 2
Toast paste
2 minAdd curry paste and cook until fragrant.
- 3
Cook chicken
5 minAdd chicken pieces and stir until sealed.
- 4
Simmer
18 minPour in coconut milk and simmer until chicken is cooked through. Wilt in spinach.
Budget swaps
- Use chicken thighs and frozen spinach.
- Bulk with chickpeas to serve six.
- Cook extra rice for lunchboxes.
Substitutions
- Use chickpeas instead of chicken for a cheaper vegetarian version.
- Use frozen spinach to cut waste.
- Use light coconut milk for lower fat.
Serve with
- Rice
- Mango chutney labelled GF
- Cucumber yoghurt
Storage
- Refrigerate for up to three days.
- Freeze curry sauce for up to two months.
- Reheat gently until piping hot.
FAQs
Are curry pastes gluten-free?
Many are, but not all. Check the label for wheat, barley, malt vinegar, or may-contain warnings.
