Low FODMAP Thai Green Curry
Low FODMAP Thai Green Curry
Rated 5.0 stars by 1 users
Servings
4-5
Prep Time
10 minutes
Cook Time
20 minutes
This Green Curry is fragrant, creamy, and ready in 30 minutes. Chicken or tofu is cooked with our Green Fusion blend, a bright, low FODMAP curry seasoning. It’s full of flavour, gentle on the stomach, and perfect with steamed jasmine rice any night of the week.
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 chicken stock or broth
-
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.