Low FODMAP Thai Green Curry

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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SERVES 4

Ingredients:

Curry Paste:
2 stalks lemon grass
3-4 green chiles (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 it’s juice
1/2 teaspoon ground black pepper
2 tablespoon coconut oil

Chicken Curry:
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

Instructions:
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 don’t 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.

Notes

If you can’t handle too much spice make sure to remove the white membrane inside the chilis that the seeds connect to – that’s where most of the heat from chile peppers comes from.

From asaucykitchen.com