This warming tasty curry is an absolute winner in terms of nutrients and feel good factor. You can make it as hot or mild as you wish and as I don’t eat onions or garlic I have missed these out but if your IBS is OK with onions and garlic you can add these liberally.
I make my own curry paste with lemongrass, lime zest and juice, chillis, cumin, ginger, and black peppercorns and fish sauce.
| Servings |
2 people
|
Ingredients
- 1 Chicken Breast sliced thinly into strips
- 1 dash Olive Oil
- 3 tbsps green curry paste you can make your own or buy pre-prepared
- 1 chunk Grated Ginger
- 1 clove Garlic optional
- 1 tsp lemon grass paste
- 3 tbsp fish sauce gluten free version is preferred
- 4 - 5 kefir leaves
- 1 tsp Turmeric
- 1 tin Coconut Cream you can use low fat if desired
- 1 Red Chilli for garnish
- 1 lime wedge
- ½ Courgette
- 1 handful green beans
- 4 spring onions optional
- 1 portion baby sweetcorn
- 1 portion bean sprouts
- 1 cup Basmati Rice or rice of your preference
Ingredients
|
|
Instructions
- Add 1 cup of rice to a saucepan and 2 cups of water. Bring to the water and them simmer with a lid on for 8 - 10 minutes.
- Heat oil in a pan and cook the curry paste, garlic, ginger and lemon grass paste on medium heat for a couple of minutes.
- Add the coconut cream and fish sauce, turmeric and kefir leaves. Bring to the boil and then reduce heat to a simmer and add in the chicken pieces and veggies.
- Cook this gently for about 10 minutes, until cooked through.
- Serve Thai curry with rice and garnish with fresh coriander and shopped chilli.
Share this Recipe