Low-FODMAP Thai Coconut Chicken Curry
Prep ook otal
Serves 4
Ingredients:
1 tbsp extra virgin olive oil
1 bell pepper, chopped
2 large chicken breasts, cut into cubes
1 can full-fat coconut milk
1 tbsp organic curry powder
1/2 tsp turmeric
1 tsp sea salt (more if desired)
1 tsp minced ginger
1/2 cup organic chicken broth
1 tsp tapioca flour
1/4 cup fresh cilantro, chopped
1/4 lime, for serving
Optional: To thicken the sauce, add in an extra 1–2 tsp tapioca flour
Optional: Add 1 cup carrots, courgette and/or bamboo shoots (these are low-FODMAP veggies)
Vegan Option: Replace the chicken breasts with 400g of Organic Tofu, chopped into cubes. Use vegetable stock instead of chicken stock.
Instructions:
In a large skillet, sauté the bell pepper in olive oil.
Add chicken (or tofu) to pan and fry for about 8 minutes, or until chicken is slightly browned. (You can add a little more olive oil if needed.)
Add curry powder, turmeric, and ginger to the pan and fry for 20 seconds until fragrant. Immediately add coconut milk and stir to combine.
Add chicken broth and tapioca powder to thicken the sauce. Add salt and stir in to combine.
Allow pot to simmer for about 10 minutes to thicken the sauce.
Once sauce has thickened, your curry is ready. Serve with cooked basmati or brown rice, fresh cilantro leaves and splash of lime juice.
Enjoy!
Spring Veg and Puy Lentils with a Green Goddess Dressing
Prep 10 minutes, Cook time 15 minutes, total 25 minutes
Serves 2
Ingredients
500g pre-cooked puy lentils
1 bunch asparagus, trimmed
1 courgette, sliced into half-moons
100g radishes, sliced vertically
1 handful coriander, chopped
For the dressing:
2 tbsp coconut yoghurt
2 tbsp extra virgin olive oil
1 handful coriander
1 tbsp miso paste
1 tbsp maple syrup
Juice of ½ lime
Salt and pepper
Instructions:
Heat a glug of oil in a pan and add your asparagus spears and chopped courgette. Saute for 5-7 minutes on high heat, until slightly softened and a little charred. Add a splash of water if you prefer your asparagus less al-dente.
Chop the radishes while the other veg is sauteing.
Make the dressing by blitzing the ingredients together in a mini food processor until smooth.
Open the packet of lentils and rinse well. Divide the lentils between two plates. Top with your sauteed spring veg, and radishes, and then pour over your dressing, with coriander to garnish.
