Low FODMAP Thai Green Curry

• Meat

  • 1 1/4 lb Chicken breasts

• Produce

  • 3/4 cup Baby corn
  • 1/2 cup Basil, fresh
  • 1 tsp Coriander, ground
  • 1/2 cup Coriander/cilantro, fresh leaves & stems
  • 3 Green chilis
  • 2 stalks Lemon grass
  • 6 Spring onions
  • 1 small handful Spring onions
  • 2 Sweet peppers

• Canned Goods

  • 14 oz 1 can coconut milk

• Condiments

  • 2 tsp Fish sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Coconut palm sugar
  • 1 tbsp Ginger or galangal, fresh

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 Teapoon ground cumin

• Liquids

  • 1/2 cup Chicken stock or water

• Other

  • zest from one lemon and half it's juice

Found on asaucykitchen.com

Description

Ingredients

• 2 stalks lemon grass
• 3-4 green chilis (depending on how much spice you can handle) deseed*
• 6 spring onions, green part only for low FODMAP
• 1 tablespoon fresh grated ginger or galangal
• 1/2 cup chopped fresh coriander/cilantro leaves & stems
• 1/2 cup fresh basil
• 1 teaspoon ground coriander
• 1 teapoon ground cumin
• 1 teaspoon fish sauce
• zest from one lemon and half its juice
• 1/2 teaspoon ground black pepper
• 2 tablespoon coconut oil
• 1.2lb / 600g chicken breasts (or thigh fillets), cut into bite size pieces
• 1 can coconut milk 14oz/400g
• 1/2 cup chicken stock or water (120 ml)
• 1 teaspoon coconut palm sugar (or regular white sugar)
• 1-2 teaspoons fish sauce, adjust for saltiness
• 2 sweet peppers, cut into strips
• 3/4 cup baby corn (100 grams)
• small handful spring onions cut into strips

Directions

• Thinly slice the lemon grass stalks before adding it to a food processor with the remaining curry paste ingredients. Whiz everything together until you end up with a thick, green paste. You will probably need to stop every now and then to push the sides down with a spoon to get everything to blend properly. If you dont have a food processor you can also use a high powered blender, it may just take a little longer.
• Add the curry paste to a large pan and warm on a low heat for 2-3 minutes.
• Add the chicken to pan and stir, coating it in the curry paste. Cook for another 4-5 minutes on a medium heat. Add the coconut milk, chicken stock, fish sauce, and sugar and bring to a boil for a couple of minutes.
• Turn the heat down, add the sweet peppers, baby corn, and spring onions and allow the curry to simmer for at least 15 minutes until the sauce thickens.
• Serve over rice to keep this low FODMAP, or cauliflower rice for a paleo option. Garnish with fresh basil/cilantro and add an extra squeeze of lemon juice for more brightness.