It’s been such a long time since I’ve had a Thai Green Curry! The first low FODMAP one I had was gifted to me by FODMAP Easy (Fodmapped For You) and while it was tasty, there is nothing quite like making your own! I’ve tried a few tweaks to this recipe, but I’ve now perfected the spice combination which gives the perfect heat combined with the sweetness from the limes and aromatic lemongrass.
I’ve previously made this curry with king prawns, however I did not let the liquid simmer before serving so it was a little watery. It did still taste amazing though!
The recipe below serves four people, but you could easily adapt this to serve two and keep the leftover curry paste for another day! It should freeze fine, but I might make a really big batch next time and see how it lasts. It is quite a hot curry due the fresh green chillies, so you may want to try three chillies to begin with.
Thai Green Curry
- 640 g Chicken breast (diced)
- 400 ml Light coconut milk
- 1 Low FODMAP chicken stock cube (I use Massel stock cubes)
- 200 ml Water
- 2 Limes
- 150 g Green beans
- 1 tbsp Garlic-infused oil
- 5 cm Ginger
- 4 Green chillies (if you prefer less heat, use 3)
- 1 tsp Ground cumin
- 10 g Coriander
- 2 Lemongrass sticks
- Prepare your chilli paste by adding lemongrass, chillies, ginger, coriander, garlic-infused oil, ground cumin and the juice of 1 lime to a food processor. Blend into a smooth paste.
- Add a little oil to a large pan and add the chicken. Fry for a few minutes before adding the Thai green curry paste, chicken stock and coconut milk.
- Simmer on a medium heat for 15-20 minutes until the liquid reduces and the chicken is cooked.
- Serve with a portion of Thai Jasmine rice (place this into a teacup, press it down with a spoon then invert onto the plate), decorate with chopped coriander, fresh slices of red chilli and a quarter of a lime.
I can honestly say that this curry was delicious! So flavourful and warming. I cooked it for my parents, and although they may be slightly biased, they both really enjoyed it and didn’t miss the onion or garlic.
Let me know if you give this recipe a try. If you like it, you may also enjoy my other curry recipes such as my chicken and spinach balti, my mild turkey curry or my king prawn curry. I might try a Thai red curry next time, what do you think?