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.
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
people
|
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons curry paste low FODMAP
- 1 pound chicken breast or thigh, cut into bite size pieces
- 1 (14 oz) can coconut milk
- 1/2 cup chicken stock low FODMAP, or water
- 1 teaspoon honey
- 1-2 teaspoons fish sauce
- 2 bell peppers cup into strips
- 2 medium carrots sliced
- 1 can bamboo shoots
- 1/4 cup scallions green parts only, cut into strips
Ingredients
|
|
Instructions
- 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.
- 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.
- 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.
- Garnish with fresh basil or cilantro, and an extra squeeze of lime juice for more brightness.
Recipe Notes
Adapted from A Saucy Kitchen