Low-FODMAP Thai Green Curry with Chicken
This delicious Low-FODMAP Thai Green Curry with Chicken is a fragrant, creamy dish made with tender chicken and colorful vegetables, all combined in a luscious green curry sauce. Perfect for a comforting dinner while maintaining a low-FODMAP diet.
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.
Notes
This Low-FODMAP Thai Green Curry is not only delicious but also suitable for those following a low-FODMAP diet. You can replace the chicken with tofu or shrimp for a variation.
Tip: Always check the labels on your curry paste and coconut milk to ensure they are gluten-free and low in FODMAPs.
For a spicier dish, add a few slices of fresh chili or increase the curry paste. Serve with rice or rice noodles for a complete meal.