Fresh and flavorful Low FODMAP Thai green curry – check the recipe notes for ingredient tips to keep this FODMAP friendly.

Why I love this Low Fodmap Thai Green Curry

• Flavor: This isn’t just good for a low FODMAP recipe. It’s honestly just a really delicious curry in general! I still regularly make this for dinner even though my husband no longer needs to adhere to a FODMAP friendly diet.
• Ease: There’s not too much chopping or prep needed in general. The curry paste blends together in blender or food processor which takes care of most of the hard work. Once the paste blends, everything cooks in one big pan.
• Healthy: This curry is absolutely packed with whole foods and fresh ingredients! You can even add more veggies if you like – I usually add an extra spinach towards the end for the added greens.

FODMAP Notes

Coconut Milk

According to Monash University guidelines canned coconut milk is:

• low FODMAP at 1/3 cup (80 ml) per meal
• moderate FODMAP at 1/2 cup (120ml) per meal – moderate Polyol-sorbital
• high FODMAP at 3/4 cup (180ml) per meal – high Polyol-sorbital

1 can of coconut milk contains about 1.5 cups which is about 5 fodmap friendly (1/3 cup) servings per can.

In order to stay within the Low FODMAP range I recommend you limit serving sizes to one portion per meal.

Spring Onions

Only use the dark green, leafy tops (not the firm, white bulbs).

Chicken or Vegetable Stock

If you can’t buy low fodmap stock in store you can use water instead. Just taste and season with more salt at the end as needed.

Yo can also make your own Homemade Low FODMAP Vegetable Stock at home! It’s easier than you think and super satisfying.

More Low FODMAP Dinners

• Sweet And Sour Chicken (Paleo & Low FODMAP)
• Low FODMAP Maple Mustard Chicken With Rosemary
• Paleo Turkey Burgers With Spinach – Low FODMAP
• Low FODMAP Chili With Pumpkin & Sausage
• Dairy Free Quiche Lorraine (Low FODMAP)
• Ping Gai Chicken

Enjoy!

Let me know if you try this Low FODMAP Thai Green Curry! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Low FODMAP Thai green curry

Yield: 5 servings Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes

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Low FODMAP Thai green curry - fresh, flavorful, and IBS friendly 

Ingredients

Curry Paste

• 2 stalks lemon grass, cut into chunks
• 3-4 green chilis (depending on how much spice you can handle, deseed*
• 6 spring onions, green part only for low FODMAP
• 1 tablespoon fresh grated ginger
• 1/2 cup chopped fresh cilantro, leaves & stems
• 1/2 cup fresh basil, leaves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon fish sauce, gluten free
• zest from one lime + 1 tablespoon juice
• 1/2 teaspoon ground black pepper
• 2 tablespoons coconut oil

Curry

• 1.5 pounds chicken breasts, or thigh fillets, cut into bite size pieces (680g)
• 1 can unsweetened coconut milk (14oz/400g)
• 1/2 cup low fodmap chicken stock or water (120 ml)*
• 2 teaspoons fish sauce, gluten free
• 2 bell peppers, deseeded and cut into strips - any color
• 3/4 cup baby corn (100g)
• small handful spring onions cut into strips - tops only

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Add all of the curry paste ingredients to a food processor or high powdered blender. Blend on high until everything comes together to form a thick, green paste. Stop and scape down the sides of the blender/bowl as needed. Add 1-2 tablespoons of water if you need help blending up the paste.
2. Add the curry paste to a large pan. Cook and stir over or a medium-low heat for 2-3 minutes.
3. Add the chicken. Stir and cook over a medium heat for about 7-10 minutes until the chicken is no longer pink on the outside.
4. Stir in the coconut milk, chicken stock (or water) and fish sauce. Bring to a boil for a couple of minutes then reduce the temperature to maintain a simmer.
5. Add the sweet peppers, baby corn, and spring onions. Make sure the peppers and corn are fully submerged in liquid. Let simmer, uncovered for at least 15 minutes until the sauce reduces down and thickens. If you use low fat/light coconut milk, this might take longer.
6. Taste and season with more salt and lime juice as you see fit.
7. Serve over rice. Top with fresh herbs if desired and enjoy.

Notes

• Make sure to only use the dark, green leafy tops of the srping onion to keep this low fodmap.
• You can use full for or low fat coconut milk as long as it's from a can (not a carton) and unsweetened.
• Make sure to cut out the white membranes and remove all the seeds of the chilis if you're sensitve to spice.
• If you can't find low fodmap chicken stock in store, use water and add more salt as needed. See also my Low FODMAP Vegetable stock recipe.

Nutrition Information

Yield: 5 Cholesterol: 69mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Asian