Description
A delicious and flavorful chicken coconut curry made with fresh herbs and spices.
Ingredients
Scale
- 2 stalks lemon grass, cut into chunks
- 3–4 green chilis, deseeded (depending on spice preference)
- 6 spring onions, green part only for low FODMAP
- 1 tablespoon fresh grated ginger
- ½ cup chopped fresh cilantro, leaves & stems
- ½ cup fresh basil, leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fish sauce, gluten free
- zest from one lime + 1 tablespoon juice
- ½ tsp ground black pepper
- 2 tbsp coconut oil
- 1 lb chicken breasts or thigh fillets, cut into bite-size pieces (680g)
- 1 can unsweetened coconut milk (14oz/400g)
- ½ cup low FODMAP chicken stock or water (120 ml)
- 2 tsp fish sauce, gluten free
- 2 green bell peppers, deseeded and cut into strips
- ¾ cup baby corn (100g)
- small handful spring onions cut into strips, tops only
Instructions
- Add all of the curry paste ingredients to a food processor or high-powered blender. Blend on high until everything comes together to form a thick, green paste. Stop and scrape down the sides of the blender/bowl as needed. Add 1-2 tablespoons of water if you need help blending up the paste.
- Add the curry paste to a large pan. Cook and stir over medium-low heat for 2-3 minutes.
- Add the chicken. Stir and cook over medium heat for about 7-10 minutes until the chicken is no longer pink on the outside.
- 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.
- Add the 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.
- Taste and season with more salt and lime juice as you see fit.
- Serve over rice. Top with fresh herbs if desired and enjoy!
Notes
- Adjust the number of chilis based on your spice tolerance.
- For a creamier sauce, consider using full-fat coconut milk.
- Can store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 25g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg