Serves 5 Dinner, Curry, Chicken, Thai, Low-fodmap, Gluten-free, Dairy-free No ratings
Ingredients
- 2 stalks lemongrass, cut into chunks
- 3-4 green chillies, deseeded
- 6 spring onions, green part only
- 1 tablespoon fresh grated ginger
- ½ cup chopped fresh coriander, leaves and stems
- ½ cup fresh basil leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fish sauce (gluten free)
- Zest of 1 lime plus 1 tbsp juice
- ½ tsp ground black pepper
- 2 tbsp coconut oil
- 680g chicken breasts or thigh fillets, cut into bite size pieces
- 1 x 400g tin unsweetened coconut milk
- 120ml low FODMAP chicken stock or water
- 2 tsp fish sauce (gluten free)
- 2 green bell peppers, deseeded and cut into strips
- 100g baby corn
- Small handful spring onion tops, cut into strips
Method
Add all curry paste ingredients (lemongrass, chillies, spring onion greens, ginger, coriander, basil, ground coriander, cumin, fish sauce, lime zest and juice, black pepper, coconut oil) to a food processor. Blend on high until a thick green paste forms. Add 1-2 tbsp water if needed.
Add the curry paste to a large pan. Cook and stir over medium-low heat for 2-3 minutes.
Add the chicken. Stir and cook over medium heat for 7-10 minutes until no longer pink on the outside.
Stir in the coconut milk, chicken stock and fish sauce. Bring to a boil for a couple of minutes then reduce to a simmer.
Add the peppers, baby corn and spring onions. Make sure they are fully submerged. Simmer uncovered for at least 15 minutes until the sauce reduces and thickens.
Taste and season with more salt and lime juice as needed. Serve over rice and top with fresh herbs.
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