Slow Cooked Chicken Penang Curry

Opening Note: Sadly, due to the fact I am newly in Hong Kong, I will be restricted in photos of recipes for a while as I cannot remake the dishes and photograph them before posting. Whilst my dorm does have a little kitchen, it doesn’t come supplied with anything, so I will need to go shopping and stock it up before I can get back to cooking and photographing delicious gluten-free recipes! However, luckily I have a few of my staples stored either in my head or on the computer which I can continue to share in the mean time – I’d hate to leave you all hanging!

Today’s recipe is another great one for anyone with a slow cooker. It can also be done on the stove much quicker, but I find the slow cooker makes it so much tenderer and tastier!


800 g boneless, skinless chicken breasts

400ml tinned coconut cream

1 tin of baby corn

1 carrot, sliced

1 red capsicum, sliced

A handful of green beans

Coriander leaves to garnish

Sliced red chilli to garnish

Red Curry Paste (you can buy this pre-made if you’d like, just check its GF!):

1 red onion

10 g galangal, sliced

2 garlic cloves, chopped

1 tsp chilli powder

2 corriander roots, washed

1 tsp shrimp paste

3 tbsp peanuts, toasted


  1. To make the red curry paste, place all the paste ingredients in a food processor and blend until smooth. Alternatively, pound the ingredients using a mortar and pestle to form a smooth paste.
  2. Trim the chicken of any fat, then chop into 2cm pieces and put in a large bowl. Add the red curry paste and mix well to coat the chicken in the paste.
  3. Put the chicken in the slow cooker. Cook on high for 2 hours, then add the coconut cream and vegetables and cook for a further 1 hour. Ladle the curry into large serving bowls and garnish with the coriander leaves and chilli.
  4. Serve with Jasmine Rice.



p.s. In case you were too distraught about no photos, here’s one of the ladies market in Mong Kok today!



Chicken Risotto

Coeliac’s – Risotto is your new best friend! It is delicious, and only gets better when you add a whole lot of white wine. This is also great with seafood but lasts better in the fridge to be re-microwaved when its chicken. It also makes A LOT, you could feed 6 easily.. A great, easy option to make for a dinner party.


1&½ litres gluten free chicken stock

300ml dry white wine

100g butter

1 onion, finely chopped

600g chicken breasts cut into 2cm cubes

600g arborio rice

1 cup frozen peas

100g mushrooms, sliced

90g parmesan cheese

3 tbsp fresh parsely, finely chopped


  1. Heat the stock and wine over medium heat in a saucepan.
  2. In a deep heavy-based pan, melt half the butter over low heat and cook onion until soft. Add chicken and stir for a minute or so, or until chicken is just browned. Remove and set aside.
  3. Add remaining butter and once melted add rice and increase heat to moderate. Add vegetables and 250ml of the stock and wine mixture and bring to a simmer whilst stirring constantly. As the liquid is absorbed, add another 250ml of stock and continue until all stock is used.
  4. After 15 minutes, taste the rice and check it is cooked.
  5. Remove risotto from heat, stir through parmesan, parsley and chicken, cover and leave to rest for 2 minutes before serving.




Beef in Coconut with Spinach

Today’s recipe is one of my family favourites. Since my diagnosis as a coeliac, my entire family has been digging up recipes that are either naturally gluten-free or can easily be made so. Beef in Coconut with Spinach is not only gluten-free by nature, but delicious too.


Pepper and coriander paste:

-1 tbsp garlic

– 2 tsp salt

– 2 tbsp cracked black peppercorns

– 2 cups whole fresh coriander

– 2 tbsp lemon juice

The rest:

Bunch of spinach, green bits roughly chopped

500g of rump, finely sliced

4 cups of coconut milk

2 stems finely chopped lemongrass

1 tbsp galangal

2 tbsp fish sauce

1 tbsp sugar


  1. Put all the pepper and coriander paste ingredients in a blender and pulse until finely chopped and combined.
  2. Put coconut milk, pepper and coriander paste, lemongrass, galangal, fish sauce and sugar into a non-stick frypan and bring to the boil. Turn the heat down to a simmer, add the beef, and cook gently for 20 minutes.
  3. Add the spinach and cook for eight to ten minutes.
  4. Serve with rice.