I just got back from a wonderful week of eating and exploring in Berlin.
One of the best things I ate during my visit was Thai food. We stopped into a restaurant that had an entire gluten-free menu and I was super excited and overwhelmed. I love Asian food, but with gluten lurking in soy sauce, hoisin, and more, it’s usually a scary dining adventure with limited choices!
My brother and I shared a Thai beef salad, and then shared a big salad with cashews and chicken and a Thai yellow vegetable curry. It was so delicious that I craved it every day afterwards and almost had it again for dinner that night.
I spoke to my dad in France who was so jealous that I promised to make some Thai food as soon as I got back. I guess he took me pretty seriously, because on the way back from the airport we stopped at a big Asian food store and I picked up a bunch of ingredients for a Thai green curry (totally inspired by this).
I was able to find some wheat-free tamari and free range chicken from the organic store and we were set. This recipe can also easily be made vegetarian by using tofu instead of chicken!
I actually didn’t follow a recipe for this, but trusted my instinct, and the results were incredible! It tasted extremely authentic and comforting, and even my eldery French neighbour commented on how good it smelt.
Thai food success! Next up, I attempt Pad Thai and homemade sushi…
- 2 tablespoons cooking oil
- 2 cloves garlic, peeled and chopped
- 1 teaspoon fresh ginger, peeled and finely chopped
- 2 eggplants (I used purple, and small green ones)
- Small mushrooms
- Baby corn (I bought raw, but canned would work too)
- 1 tablespoon wheat free tamari
- 2-3 tablespoons green curry paste
- 1 tsp sriracha
- 1 tsp ketchup
- 1 small red chilli, finely chopped
- 2 tbsp sliced lemon grass from a jar
- 2 cups coconut milk
- 2 boneless chicken breasts
- peanuts for garnishing (cilantro or Thai Basil would be good too)
- Sautee garlic and ginger
- Add vegetables and cook on medium heat, adding tamari sauce and a splash of water to help cook
- Add curry paste, sriracha, chill, lemon grass and coconut milk
- Bring to a boil then allow to simmer on medium heat for around 30-45 minutes
- While vegetables simmer, pan fry chicken on a hot cast iron skillet until fully cooked, then chop up and add to vegetables/coconut milk
- Simmer for another 10-15 minutes, serve with rice and top with crushed peanuts