In my house there is no cooking separate meals, everything is low FODMAP! I never buy onions or garlic anymore and when guests come over, they get the low FODMAP treatment too! But my aim is for them not to realise while still being impressed.
Now we are living back in a regional area there are not many nearby options for eating out. However this does not mean we are missing out on sharing good food with friends. I love entertaining anyway and it’s always fun to set the table properly and get out my good crockery and cutlery! I also find now days that we don’t often sit at the table to eat our meals which is kind of sad. In general I think everyone’s lives are so busy that I think we forget to take time out and just focus on one thing at a time. As a child we always sat at the table to eat dinner without the tv on and us kids always had the responsibility of setting the table before dinner. I think getting back to the table for dinner is something I’d like to change in the future.
So last weekend when we had some guests over for dinner I was pretty excited to get out a table cloth and set the table properly. We ate outside as it was a warm evening and I had purchased some pretty copper finished citronella candles to keep the mozzies away (much nicer than the typical clay pot ones!). I decided to make a green curry and the recipe has been hotly requested in my social media feeds. So here it is! Don’t be frightened by the amount of green chilli, they are reasonably mild and if you like your food quite hot you can easy spice it up with a little extra red chilli!
2 whole medium green chillies, roughly chopped with stalk removed
2 tbsp freshly grated ginger
1 small bunch fresh coriander, roughly chopped leaves, stalks and roots
1 stalk lemon grass, roughly chopped
1 lime, zest & juice
4 kaffir lime leaves, roughly chopped
2 tsp coriander seeds
1 tsp ground cumin
1/2 tsp black peppercorns
2 tsp fish sauce
2 tbsp olive oil
4 small carrots, sliced
1/2 red capsicum, diced largely
6 chicken thighs, thinly sliced
440ml can coconut milk
1 cup onion & garlic free chicken stock
2 tsp sugar
1. Place in a food processor the green chilli, ginger, coriander, lemon grass, lime zest and juice, kaffir lime leaves, coriander seeds, cumin, peppercorns, fish sauce and olive oil. Process until nice and smooth or alternatively grind with a mortar and pestle.
2. Heat a large saucepan with an extra splash of olive oil and once hot add all of the curry paste. Fry this until aromatic and to release the flavour.
3. Add the chicken and vegetable and stir well to cover with the curry paste. Then add the coconut milk and chicken stock. Reduce to a low simmer.
4. Simmer on a low heat for around 45 minutes or until the sauce has thickened. Add sugar and salt to taste.
5. Serve with steamed rice and a wedge of lime or fresh coriander leaves.
And if you don’t eat it all in one sitting, its great to reheat for lunch the next day!