Thai Coconut Curry Chicken Muffins- Gluten and Dairy Free!

May. Suddenly spring veering toward summer. A garden to plant. Warm sunny days and days where the weather changes every ten minutes. And two weeks where nothing went as planned. Not in the kitchen and not out in the real world. Nothing earth shatteringly good or bad just not as planned.

Let’s talk about the kitchen.

I tried Home Sick Texan’s flour tortilla with spelt instead of all purpose. Not bad but spelt took away all the soft chewy things I love about those tortillas. Maybe a blend?

There were other misguided experiments. Perhaps I’ll compile them. But I’d like to find solutions first.

But in the mean time I’ll keep experimenting knowing that some days things will go as planned. Faith. I almost have it.

Today’s muffin experiment, made with leftover chicken and rice from last night’s meal, was a success. Gluten and dairy free (not that I have a problem with either of those things), just the right amount of spice, and addictive enough that I’m a little worried there won’t be any for the Mister to try when he gets home. These would make awesome picnic food. Thai coconut curry you can put in your pocket or a picnic basket.

Thai Coconut Curry Chicken Muffins-gluten and dairy free!

Makes 14 muffins

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Prep Time 10 mins

Cook Time 22 mins

Total Time 32 mins

Course Breakfast, Gluten free, Main Course, Snack

Cuisine thai

Servings 14 muffins

Ingredients

  

1x2x3x

• 2 cups well packed cooked rice I used brown Basmati
• 4 eggs
• 1/3 cup coconut milk
• 1/2 cup melted coconut oil
• 1/3 cup coconut flour
• 1 tsp sugar
• 2 tsp fish sauce
• 1 tsp lime juice
• 1-4 TBS to tasteThai green curry paste
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 TBS finely chopped fresh chives okay I used chives because that's all I had but I imagine these would be even more awesome with cilantro or Thai basil instead
• 1/2 cup chopped hot sweet peppers I am addicted to these things. I buy mine at Trader Joe's
• 2 cups cooked diced chicken breast I made half without chicken but I didn't like those as well on their own, perhaps with a topping?

Instructions

 

• Line muffin tins with papers
• Preheat oven to 375F
• Combine rice, eggs, and coconut milk in a food processor or heavy duty blender. Blend until rice is as smooth as possible.
• Add oil, flour, and seasonings. Blend until throughly combined. This is your chance to add as much or as little curry paste as you desire. I think I ended up with about 4 TBS in there.
• Add baking powder and baking soda. Again blend well.
• Transfer batter to a bowl and fold in the herbs, peppers, and chicken.
• Scoop into the muffin tins and bake for 20-25 minutes or until golden brown around the edges and firm to the touch.
• Serve warm or at room temperature.

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