Low FODMAP Thai Green Curry
Low FODMAP Thai Green Curry
Servings
4-5
Prep Time
10 minutes
Cook Time
20 minutes
This IBS-friendly Low FODMAP Green Curry is fragrant, creamy, and ready in just 30 minutes, making it a perfect weeknight meal. Chicken or tofu is simmered with Friendly Blends Green Fusion, a bright low FODMAP seasoning that delivers full flavour without onion or garlic.
This is a gut-friendly meal that feels comforting and satisfying while still being easy on digestion. Ideal for anyone searching for easy IBS recipes, it pairs beautifully with steamed jasmine rice for a nourishing, no-fuss dinner.
Ingredients
- 500g skinless, boneless chicken thighs, diced (OR tofu, cubed)
-
25g Friendly Blends Green Fusion Blend
- 1 tbsp fresh ginger, finely diced
- 1 tbsp extra virgin olive oil
-
250ml low FODMAP chicken stock
-
1 can coconut milk
-
1 tbsp fish sauce
- 2 tsp white sugar
-
1 eggplant, diced
-
1 zucchini, diced
- 100g green beans
- Handful Thai basil leaves, roughly chopped
- 1 tbsp lime juice
Directions
- Heat olive oil in a medium pan over medium heat. Add chicken and cook for 4–5 minutes until golden.
Add Green Fusion Blend and ginger, stirring for 1 minute until fragrant.
- Pour in chicken stock and coconut milk. Stir well, then add fish sauce, sugar, and a pinch of salt.
- Add eggplant and cook for 5 minutes. Stir in zucchini and green beans, cooking another 5 minutes until tender.
- Finish with lime juice and Thai basil. Serve hot with steamed jasmine rice.
Recipe Note
For vegan swap chicken for tofu and use vegetable stock.
Check fish sauce labels for hidden garlic.
Stick to low FODMAP portions for eggplant and zucchini.