Low FODMAP Thai Green Curry
Author: 
Recipe type: Main Meal
: Low FODMAP Thai Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A fragrant Low FODMAP Thai green curry
Ingredients
  • For Thai green curry paste
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  • Green tops of 6 spring onions, roughly chopped
  • ½ a small bunch of coriander (cilantro), roughly chopped
  • 2 green chillies, deseeded and roughly chopped
  • 2 stalks of lemongrass, outer leaves removed and then sliced
  • 2 teaspoons galangal paste (or grated ginger if galangal is not available)
  • 1 tablespoon fish sauce
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  • The remaining ingredients
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  • 1 tablespoon garlic flavoured oil
  • 4 skinless chicken breasts, sliced
  • 1 green pepper, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 tablespoon tinned bamboo shoots
  • 400ml tinned coconut milk
  • 6 kaffir lime leaves
  • 2 tablespoons peas
  • Juice of half a lime
Instructions
  1. Place the Thai curry paste ingredients into a small food processor bowl and blend to a smooth paste
  2. Heat the oil in a large pan and fry the curry paste on a medium heat for a minute or two then add the chicken breast, ensuring it is well coated in the paste and fry for another minute
  3. Add the sliced pepper, carrot, bamboo shoots and kaffir lime leaves then stir in the coconut milk and allow it to simmer gently for 15-20 minutes until the chicken is cooked through and the carrots have softened, then add the peas
  4. Taste to check the seasoning (it shouldn't need extra salt as the fish sauce is very salty) and add lime juice to taste
  5. Serve with steamed rice
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-thai-green-curry/