Description
Looking for a quick and easy curry recipe? This low FODMAP red curry is going to rock your socks!
Ingredients
Scale
- 1 tbsp olive oil
- 4 chicken breasts *optional (thinly sliced)
- 1 tbsp low FODMAP garlic-infused oil
- 1/2 cup leeks (green part only, thinly sliced)
- pinch salt
- 1 tbsp fresh ginger (minced)
- 1 red pepper (seeded, thinly sliced)
- 1 cup matchstick carrots
- 2 tbsp low FODMAP red curry paste
- 1 can coconut milk (full fat)
- 1 cup bok choy (quartered)
- 3/4 cups water
- 1.5 tsp demerara sugar (or brown sugar)
- 1 tsp soy sauce
- 1.5 tsp rice wine vinegar
- 2 cups rice of choice (cooked)
Instructions
- Warm olive oil in a deep frying pan. Add chicken slices and cook until chicken is no longer pink in the center (about 6-8 minutes). Drain pan and set chicken aside.
- Warm garlic-infused oil in the same pan over medium heat. Add ginger and cook for 30 seconds. Then, add leeks and salt. Cook until the leeks are tender (about 5 minutes).
- Add vegetables and cook for another 5 minutes. Then, return the chicken slices to the pan and add the curry paste. Cook for an additional 2 minutes.
- Add coconut milk, water, bok choy, and sugar. Increase the heat and gently simmer the curry until the sauce becomes thick (about 15-20 minutes).
- Remove your pan from the burner and season with the soy sauce and rice vinegar to taste. Serve immediately on warm rice.
Notes
Recommended low FODMAP serving – 1/6 of the recipe over rice or gluten-free noodles
Monash has recently made updates to their low FODMAP serving sizes. This recipe has been updated to reflect these changes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Thai
Keywords: curry sauce, red curry, red thai curry, thai curry