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Low FODMAP Red Curry in white bowl on grey surface - 800 x 800

Low FODMAP Red Curry


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

  1. 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. 
  2. 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).
  3. 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.
  4. 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).
  5. 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