Thai Green Curry - Low FODMAP, Whole30-Friendly & Paleo-Friendly
Creamy, savory goodness in a bowl, this Thai Green Curry with chicken is full of hearty flavor that will warm you right up in the fall and winter.
Servings 4
Ingredients
For the Curry Paste (~4 Servings)
- 1½ cups packed cilantro with stems
- 1 serrano or jalapeno pepper deseeded & chopped
- ¼ cup packed Thai basil
- 3 tbsp fresh grated ginger
- 2 tbsp minced lemongrass
- 1 tbsp ground ginger
- 1 tbsp lime zest about 2 limes
- 2 tsp gluten free, sugar free fish sauce
- 1¾ tsp fine sea salt
For the Curry
- 1 tbsp garlic-infused oil
- 3-4 tbsp Thai green curry paste
- 1 lb boneless, skinless chicken breasts or thighs sliced, your preference
- 2 small Yukon gold potatoes skinned & cut into ½-⅓" cubes, substitute 1 medium sweet potato for Paleo/Whole30
- 1 medium carrot skinned and cut into ½" pieces
- 1 small zucchini sliced
- 1/2 red bell pepper thinly sliced
- 1-14.5 oz can unsweetened coconut milk
- 1/2 cup chopped green onion tips
- juice of half a lime
Instructions
Make the Curry Paste
- Place all ingredients in small blender or food processor and blend until smooth, scraping down the sides as needed. This will make enough for about 4 servings of this recipe. Freeze the rest for later!
Assemble the Curry!
- Heat garlic-infused olive oil in a large pan or wok. Fry 3-4 tbsp of the curry paste on medium heat for 1 minute.
- Add the chicken thighs or breasts slices, stirring to thoroughly coat the chicken in curry paste. Cook for another minute.
- Add potato, carrot, zucchini, red bell pepper and unsweetened coconut milk. Stir to distribute curry paste. Allow to simmer gently for 15-20 minutes, until vegetables are soft and potato is cooked through. Add the green onion tips and lime in the last couple of minutes.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.