Chicken Thai Green Coconut Curry
Updated: Apr 3, 2019
I’m a huge fan of curries particularly in this rainy and wet weather! I feel so comforted when eating by the heater my huge bowl of warm goodness and my belly also loves it! However, I’ve never actually made my own curry before from scratch (SHOCK). This curry craving came at the right bloody time because it led me to discover one of the best recipes EVER!!!
On a side note, I probably should let you know it is a low FODMAP recipe. The reason i’ve chosen a low FODMAP creation is because it’s always been something I’ve wanted to try due to the fact I suffer with IBS-C. Since tackling a different health concern, amenorrhoea, I’m now able to concentrate and focus on this complaint of mine. I avoid trying to work on too many things at once because it becomes daunting and confusing!
I have a friend who follows a low FODMAP diet, shoutout @kaybeenutrition and it’s always been something i’ve thought of trying. She always inspires me with cool recipe creations and delicious looking meals. However, the initial few weeks can be scary as there’s a degree of elimination required in your current diet. I have had to say BYE BYE bananas for a few weeks, and to be honest that’s why i put this off for sooo long! I’m quite used to and attached to my daily 1 or 2 bananas. It’s a sacrifice I’m willing to make if it means I can figure out what is triggering many of my symptoms.
Anyway, like I mentioned before, this choice has led me to discovering a new recipe I really HAVE to share that I found and adapted from The Fructose Friendly Chef.
THAI GREEN COCONUT CURRY
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
2 lemon grass stalks
3-4 green chilis
8 spring onions
4 kaffir lime leaves
2 Tbsp. grated ginger
1/2 Cup fresh coriander
1/2 Cup fresh basil
2 tsp. ground cumin
2 tsp. fish sauce
1 lime juice
1/2 tsp. black pepper
2 Tbsp. olive oil
2 chicken breasts cut into bite size pieces
1 can coconut milk (400mL)
1/2 cup water OR low FODMAP chicken stock
2 red capsicums cut into strips
3/4 Cup baby corn
small handful spring onions cut into strips
In a blender place the lemongrass, green chilli’s, spring onions, kaffir leaves, ginger, coriander, basil, cumin, fish sauce, lime juice, pepper and olive oil. Process until nice and smooth or alternatively grind with a mortar and pestle.
Heat a dash of olive oil in a saucepan and once hot add all of the curry paste. Fry this until aromatic and to release the flavour.
Add the chicken and vegetables, stirring well to cover with the curry paste.
Add the coconut milk & water/chick stock and reduce to a low simmer.
Simmer on low for around 30 minutes or until the sauce has thickened.
Serve with steamed brown/white rice, a wedge of lime and fresh coriander.
I really hope you enjoy this recipe as much as Declan, Mum, Dad and I have 🙂