Low FODMAP Thai Green Curry

Ingredients

For Thai green curry paste

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Green tops of 6 spring onions, roughly chopped

½ a small bunch of coriander (cilantro), roughly chopped

2 green chillies, deseeded and roughly chopped

2 stalks of lemongrass, outer leaves removed and then sliced

2 teaspoons galangal paste (or grated ginger if galangal is not available)

1 tablespoon fish sauce

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The remaining ingredients

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1 tablespoon garlic flavoured oil

4 skinless chicken breasts, sliced

1 red pepper, thinly sliced

1 medium carrot, thinly sliced

1 tablespoon tinned bamboo shoots

400ml tinned coconut milk

6 kaffir lime leaves

2 tablespoons peas

Juice of half a lime

Instructions

Place the Thai curry paste ingredients into a small food processor bowl and blend to a smooth paste
Heat the oil in a large pan and fry the curry paste on a medium heat for a minute or two then add the chicken breast, ensuring it is well coated in the paste and fry for another minute
Add the sliced pepper, carrot, bamboo shoots and kaffir lime leaves then stir in the coconut milk and allow it to simmer gently for 15-20 minutes until the chicken is cooked through and the carrots have softened, then add the peas
Taste to check the seasoning (it shouldn't need extra salt as the fish sauce is very salty) and add lime juice to taste
Serve with steamed rice