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Low FODMAP Thai Green Curry with Chicken
With this recipe, you can still enjoy your favorite Thai take-out while following a low FODMAP diet. Although it calls for chicken, try substituting shrimp or another mild-tasting fish. Other low FODMAP vegetables, such as eggplant, would also be a delicious addition or substitution.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a large pan over medium heat and add the coconut oil. Once the oil is hot, add the curry paste. Cook, stirring, for 1-2 minutes until fragrant.
  2. Add the chicken to the pan and stir, coating it in the curry paste. Cook for another 4-5 minutes on medium heat. Add the coconut milk, chicken stock or water, fish sauce, and honey and bring to a boil for a couple of minutes.
  3. Reduce heat to a simmer, and add the bell peppers, carrots, bamboo shoots, and scallions, and allow the curry to simmer for at least 15 minutes until the sauce thickens.
  4. Garnish with fresh basil or cilantro, and an extra squeeze of lime juice for more brightness.
Recipe Notes

Adapted from A Saucy Kitchen


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