Funny thing is, I wouldn't expect the curry part to contain any glutinous ingredients in the first place!

Indeed, there's no fundamental reason it has to. The only real danger as far as I know is that some people thicken the sauce using flour. Cornflour works just as well and is gluten-free, but presumably if the flour is more conveniently to hand and you aren't aware there's a particular reason to use one over the other then you might easily use flour.

Mmm, point. I don't even have flour in the house. If I wanted a thickening agent, I'd probably use arrowroot.

Flour (or even cornflour) in curry? No way! Just make sure there's enough onion in the curry paste in the first place.

I experimented with a Thai red curry again the other day; the paste for this makes use of peanuts. The first time I made it I used peanut butter, which worked very well. The other day I used plain unsalted peanuts; also worked well, but I think I overdid it a bit: the sauce ended up very rich.