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Low FODMAP Green Chicken Curry

November 12, 2015
Green Curry Paste

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.

Table Setting

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!

Green Chicken Curry

Serves 6

Ingredients

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

Sea Salt

Method

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!

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12 Comments

  • Reply Emily Robson December 17, 2015 at 9:26 am

    I’m in the UK and struggling to find an onion and garlic free chicken stock. What make do you use? I may be able to buy it online.

    • Reply Melissa December 17, 2015 at 9:43 am

      Hi Emily, there are a couple of options we have here in Aus. I either use Massel 7’s stock cubes or ‘FODMAPPED for you’ vegetable stock. I believe the FODMAPPED for you range is now available in the UK?

  • Reply Cec February 11, 2016 at 8:41 pm

    I can’t wait to try this when we have a break in the hot weather!!

    Can you pls do a red curry too :)
    All my attempts at a red curry without onion and garlic have failed! ?

    • Reply Melissa February 11, 2016 at 10:15 pm

      I should definitely attempt a red curry!! Might be best to wait for that break in the hot weather though, it’s a little warm for curry!!

  • Reply Sue Drought May 19, 2016 at 10:31 pm

    I am going to cook this curry but there is no curry paste in the ingredients but it is in the “method”.
    Thanks, Sue.

    • Reply Melissa May 19, 2016 at 10:53 pm

      Good point Sue, sorry it isn’t clear. The curry paste is what you make in step one by combining all the ingredients in a food processor. I don’t buy pre-made curry paste as they all have garlic and onion plus it’s much better when you make it yourself!

  • Reply Elouise May 31, 2016 at 2:23 pm

    Hi – what do you recommend as a fructose free alternative to coconut milk? My fiancé is particularly sensitive to coconut products. I’ve used almond milk as an alternative previously, but it doesn’t really add enough flavour. Thanks!

    • Reply Melissa May 31, 2016 at 2:41 pm

      Hi Elouise, do you know what it is particularly that he is sensitive too. I have used the coconut flavoured evaporated milk before as an alternative. A nut based milk should provide a good alternative otherwise, have you tried almond milk with this particular paste?

  • Reply Ann June 25, 2016 at 8:20 pm

    Wow,
    Melissa just made your green curry with seaford, amazing. So nice to have a curry that is fructose malabsorption free recipe. I only used a very small amount of coconut milk as my daughter really shouldn’t have any.
    Thank you again. Yummy

    • Reply Melissa June 26, 2016 at 2:31 pm

      Thanks Ann, so glad you enjoyed it!!

  • Reply Rosa March 31, 2017 at 12:04 am

    So glad I found you!!! Curry huge success!!! I will be following closely. Thank you!!!

    • Reply Melissa October 18, 2017 at 10:58 pm

      Awesome Rosa! My pleasure!

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