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Thai Green Curry

Ingredients

  • 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

Instructions

  • 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.