Low-FODMAP Thai-style chicken curry
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Time to make:
$3.13 per serve
(at time of publication)
Full ingredients list:
2 large red or green chillies, deseeded, roughly chopped
3 stalks lemongrass, sliced
1 tablespoon grated fresh ginger
1/2 cup fresh coriander
1 teaspoon turmeric
1 bunch spring onion greens, sliced
2 tablespoons olive oil
540g skinless boneless chicken breasts cut in bite-sized pieces
5 cups broccoli florets (1 large head)
300ml Low-FODMAP slow-cooker chicken stock
2 cups basmati rice
400ml can light coconut milk
2 kaffir lime leaves
1 stick cinnamon
4 cups frozen or fresh sliced green beans
2 teaspoons fish sauce
2 teaspoons salt-reduced soy sauce
1 teaspoon brown sugar
1/4 teaspoon salt (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1To make curry paste, pound or process chillies, lemongrass, ginger, coriander, turmeric and spring onion greens with half the oil until a paste forms.
Step 2Heat remaining oil in a pan then add curry paste and cook gently for 3-4 minutes. Add chicken, cooking until it has sealed all over. Add broccoli and stock then cover and cook for 2-3 more minutes.
Step 3Cook rice following packet directions. Meanwhile, add remaining ingredients to curry. Simmer uncovered for about 15 minutes or until vegetables are tender and chicken is cooked through.
Step 4Serve curry with cooked rice.
Make it gluten free: Check ground spices and fish sauce are gluten free and use gluten-free soy sauce.
This recipe is suitable for people on a low-FODMAP diet, based on Monash University published tolerance levels as at October 2014.
About this recipe
First published: November 2014