LOW FODMAP THAI GREEN CURRY #healthy #lunch

LOW FODMAP THAI GREEN CURRY #healthy #lunch

Despite the fact that Mike has effectively reintroduced high FODMAP nourishments once again into his eating routine, I despite everything love thinking of and sharing low FODMAP plans here on A Saucy Kitchen. For a certain something, it gave me an entirely different thankfulness for figuring out how to cook without fixings that I've come to depend on. Generally however I love sharing FODMAP well disposed plans since I recollect that it was so useful to discover plans that were explicitly made for individuals on a low FODMAP diet, on the grounds that more often than not we needed to discover standard plans, get innovative with our adjustments and trust in the best!

The most troublesome part for us when it came to receiving a low FODMAP way of life was getting our brains folded over the possibility of not having the option to have certain nourishments. Such huge numbers of cooking styles the world over depend on onion, garlic, and shallots as the base flavors; I made some hard memories realizing where to begin. I was simply so apprehensive all that I made would have been reprehensibly insipid that cooking felt like such a staggering undertaking.

On the splendid side, it constrained me to work with a more extensive scope of flavors and fixings which has handily made me a superior cook.

Also Try Our Recipe : Low-FODMAP Sesame Chicken

LOW FODMAP THAI GREEN CURRY #healthy #lunch

INGREDIENTS
CURRY PASTE

  • 2 stalks lemon grass
  • 3-4 green chilis (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 lime and half it's juice
  • 1/2 teaspoon ground black pepper
  • 2 tablespoon coconut oil

CHICKEN CURRY

  • 1.2 lb / 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
  • 1-2 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

  1. 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.
  2. Add the curry paste to a large pan and warm on a low heat for 2-3 minutes.
  3. 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 and fish sauce and bring to a boil for a couple of minutes.
  4. 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.
  5. 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.

For More Details : bit.ly/3eeNEz7

Read More Our Recipe : GRILLED VEGETABLE SANDWICHES WITH HAVARTI AND BALSAMIC DRIZZLE

Post a comment

0 Comments