Okay, so you’re craving Thai but worried about your tummy? Been there! That’s why I’m obsessed with this Low-FODMAP Thai Green Curry with Chicken. Seriously, it’s a total game-changer. You get all the authentic Thai flavors – that creamy coconut milk, the spicy kick from the green curry paste, and tender chicken – without any of the usual low-FODMAP no-nos.
This recipe is legit easy, like, weeknight-friendly easy. You can whip it up in under 30 minutes, and the cleanup is minimal. Plus, it’s super customizable. Don’t like chicken? Swap it for shrimp or tofu! Not a fan of bell peppers? Toss in some snap peas or zucchini instead. It’s the best way to make the best Low-FODMAP Thai Green Curry with Chicken that actually tastes like the real deal.
Serving and Pairing Suggestions
This Thai Green Curry with Chicken is already a whole meal, but if you want to go the extra mile, serve it with some fluffy Jasmine Rice with Toasted Pine Nuts and Chives. It’s the perfect way to soak up all that delicious curry sauce. For something lighter and super refreshing, a Mixed Green Salad would be awesome. And to drink? A Refreshing Homemade Lemonade or a Watermelon Agua Fresca would cut through the richness perfectly.
Tips and Notes
- Curry Paste Power: Not all green curry pastes are created equal, and some can sneak in high-FODMAP ingredients like onion or garlic powder. Always check the label! Look for one that uses lemongrass, galangal, green chilies, and other low-FODMAP friendly aromatics.
- Coconut Milk Creaminess: Use full-fat canned coconut milk for the creamiest, most authentic flavor and texture. Lite coconut milk just won’t give you that same rich, satisfying result.
- Veggie Swap: Feel free to get creative with your veggies! Bell peppers, bamboo shoots, and green beans are all great low-FODMAP options. Just make sure to chop them into bite-sized pieces so they cook evenly.
- Spice Level: Adjust the amount of green curry paste to your liking. If you’re sensitive to spice, start with a little less and add more if needed. Remember, you can always add more heat, but you can’t take it away!
- Storage Savvy: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors actually get even better as they meld!
What topping would you add? Let me know below!
Low-FODMAP Thai Green Curry with Chicken
Equipment
- 1 Large skillet
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Chopping Board
- 1 Knife
Ingredients
- 2 tablespoons (30ml) peanut oil - (or low-FODMAP oil of choice)
- 1 cup (150g) green bell pepper, sliced
- 1 cup (150g) carrots, sliced
- 1 cup (150g) zucchini, sliced
- 300 grams chicken breast - diced
- 2 tablespoons (30g) Thai green curry paste - (ensure low-FODMAP certified)
- 1 can - 400ml coconut milk (unsweetened)
- 2 tablespoons 30ml fish sauce - (or to taste)
- 1 tablespoon 15ml lime juice - (freshly squeezed)
- Fresh coriander leaves for garnish - optional
Instructions
- In a large skillet, heat the peanut oil over medium heat.
- Add the chicken and cook until browned, about 5-7 minutes.
- Stir in the Thai green curry paste and cook for another minute.
- Add the sliced bell pepper, carrots, and zucchini. Sauté for a further 5 minutes.
- Pour in the coconut milk and fish sauce, and bring to a gentle simmer.
- Let it cook for another 5-10 minutes until the vegetables are tender and the chicken is cooked through.
- Stir in the lime juice and remove from heat.
- Garnish with fresh coriander leaves if desired, and serve with rice.